Step 1

Preheat the oven to 400°F. In a medium bowl, toss the beets with 1 tablespoon of the olive oil, then spread them out on a baking sheet. Bake for 40 minutes, until tender when poked with a fork.

Step 2

When the beets are cool enough to handle, transfer them to a blender and add the remaining 1 tablespoon olive oil, chickpeas, orange juice, tahini, balsamic vinegar, maple syrup, garlic, salt, and pepper. Blend until smooth.

Step 3

Transfer the mixture to a serving dish. Top with the Cashew Sour Cream and green onions.

Step 4

Drain and rinse the cashews. Transfer the cashews to a blender and add the lemon juice, apple cider vinegar, and maple syrup.

Step 5

Starting with 1 tablespoon at a time, add the nondairy milk as needed to blend, and blend until completely smooth. Add the salt and pepper and stir. Transfer to an airtight container and store in the refrigerator for up to 5 days.