Place the raw cashews in a bowl and cover them with 2 inches of water. Leave on the counter to soak overnight. Strain and pat dry.
Steam the cauliflower for 5 to 8 minutes, until tender when poked with a fork.
Add all ingredients for the ricotta to a blender or food processor. Start with ½ cup cashew milk (or almond milk) and use up to 3/4 cup if necessary. Note: adjusting the amount of nut milk determines the thickness of the ricotta.
Blend until smooth, or until desired texture is achieved. I leave mine with a little bit of texture.
Preheat oven to 415 degrees F.
Wash, peel, and dice the beets. Spread the chopped beets over a large baking sheet and drizzle with olive oil, sprinkle with sea salt. Use your hands to toss everything together until the beets are well coated.
Roast on the center rack of the preheated oven 30 to 40 minutes (or until beets reach desired doneness), stirring halfway through.
Spread 1 to 2 tablespoons of ricotta over toasted baguette slices. Top with roasted beets and drizzle with reduced balsamic and honey. Serve with a sprig of fresh basil on top.
*If necessary, add more cashew milk to help blend the mixture. You want the "ricotta" to turn out nice and thick and creamy. You can use unsweetened almond milk in place of cashew milk as well.