Ingredients:

  • 1.5 cups (225g) raw unsalted cashews
  • 1 cup (240ml) filtered water
  • 1/3 cup (40g) nutritional yeast
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) apple cider vinegar
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) onion powder
  • 1/2 tsp (3g) smoked paprika
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (3g) fine sea salt

Instructions:

  1. Rinse the raw cashews. Soak them in filtered water for at least 4 hours. Note: This softens the nut fibers for a smooth blend
  2. Drain and rinse the cashews thoroughly before proceeding to the blender.
  3. Place the soaked cashews, fresh filtered water, nutritional yeast, lemon juice, vinegar, mustard, and all spices into your blender.
  4. Start the blender on the lowest speed. Quickly increase to high.
  5. Blend for 60-90 seconds until the sauce is glossy and completely smooth.
  6. Pour the blended mixture into a saucepan over medium low heat.
  7. Stir constantly for 3-5 minutes until the sauce thickens to a heavy cream consistency.
  8. Remove from heat immediately once it coats the back of a spoon.