4 beets, peeled
1 cup applewood chips
½ cup raw cashews or cashew pieces, soaked 12 hours, rinsed and drained
¾ cup almond or hemp milk
2 tablespoons freshly squeezed lime or lemon juice
1 teaspoon apple cider vinegar
1 teaspoon raw agave nectar or sugar
¼ teaspoon salt
1 tablespoon chopped dill
6 orange segments
Roast beets in a tabletop smoker (or an outdoor barbecue grill) for approximately 1 hour at 350?F, or until you can cleanly insert a paring knife. Let cool, then dice.
Combine the cashews, milk, citrus juice, vinegar, nectar or sugar, salt and dill in a blender and process until smooth. Pour mixture into a small saucepan. Cook over medium-low heat, stirring with a whisk until thickened. Cool in the pan, stirring occasionally to release steam.
Scrape the cream out of the pan into a glass container with a lid. Seal and store in the refrigerator until cold.
To serve, spoon the cream onto a plate, top with the orange segments and smoked beets. Garnish with dill leaves. Serves 2.