This is great on salads, baked potatoes, nachos… Anything, really! It lasts a few weeks in the fridge. Makes about a cup.
3/4 cup raw, unsalted cashew nuts
1 cup warm water, plus extra
2 tablespoons nutritional yeast flakes
2 tablespoons lemon juice
½ teaspoon sea salt
1. Cover cashews with warm water and leave to soak and swell. I do this overnight but an hour will do it. Drain.
2. In a blender, blitz cashews with yeast, lemon juice and salt, pouring in enough water to get it moving in the blender and to create a smooth, creamy texture.
3. Taste and adjust seasoning, adding yeast, salt and/or lemon juice as needed.