Toast with Beet and Cashew Cream

1. Soak the cashews in cold water and let them soak for at least 2 hours. Drain the cashews.
2. Preheat the oven to 220 °C. Wash the beets thoroughly and score them with a sharp knife. Wrap the beets tightly in aluminum foil and bake them in the oven for 40 minutes or until a knife slides in easily. Let them cool for 5 minutes. Peel the beets and chop them coarsely.
3. Place all the ingredients in a blender and blend for 1 minute on speed 6 until you have a smooth cream.
4. Toast the bread. Spread the beet cream on the bread and top with a few slices of avocado.
5. Garnish with the seeds.