• 1 cup raw cashews unsalted (soaked 4 hrs or boil 10 min)
• 2 tbsp lemon juice
• 2 tbsp nutritional yeast
• ¼ cup water
• 1 garlic clove
• ½ tsp sea salt
• 1 tbsp olive oil (optional for creaminess)
• 2 tbsp chopped fresh chives or dill
• Optional: 1 tsp white miso or apple cider vinegar for tang
Instructions:
1. Blend all ingredients (except herbs) until creamy and smooth.
2. Stir in herbs by hand or pulse gently to combine.
3. Store in sealed jar in fridge up to 4 days.
*Makes about 1½ cups = 3 generous portions (½ cup each)
