1. In a container with plenty of water, soak the cashews and peanuts for 15 minutes.
2. Bring a pot to high heat, add 17 fl oz of water and the agar agar. Once it starts to boil, remove from heat and stir for 5 more minutes.
3. Separately, cook the beetroot until it's soft.
4. Drain the beetroot and transfer it to the blender.
5. Add the rest of the ingredients and process well until you get a homogeneous mixture.
6. Transfer the preparation to a cylindrical mold, and refrigerate for 12 hours.
7. Unmold and slice as desired.