I N S T R U C T I O N S

start by peeling your potatoes, put them in a big pan, add the bay leaves and pour in your beetroot juice. fill up the rest with water until your potatoes are completely covered with liquid and add 1 tablespoon of salt 

place the pan over high heat, bring to a boil, and simmer until they're fork-tender

meanwhile prepare your cashews by cooking them in hot water for 10 minutes, drain and wash them with cold water

blend your drained cashews, nutritional yeast and vinegar slowly adding water little by little until it's a ricotta-like consistency, add salt and pepper to taste

spread your cashew ricotta on the plate,  top with cooked potatoes, garnish with pickled mustard seeds and drizzle with good olive oil

* for your pickled mustard seeds combine 150ml apple cider vinegar, 150ml water with 1-2 tablespoons sugar (depending on how sweet you want it) and 1/2 tablespoon salt in a pan. bring to a simmer and add 50g yellow mustard seeds. turn the heat down to medium-low, and cook for about 30 minutes until the seeds are tender and look a bit plumped. transfer to a jar and keep in the fridge for up to two months.