1 cup raw cashews
½ cup water
3 cloves garlic
2 tablespoon lemon juice
2 tablespoons agave nectar
Himalayan salt, black pepper, and cayenne to taste
½ cup cold pressed olive oil
Directions: Blend all the ingredients until smooth.
Recipe by Angela Elliott obtained from
The Vegan Culinary Experience free subscription.
Disclaimer: Please note I do not endorse opinions, links or ads on the sites provided.
Cashew “Cheese” Sauce
½ cup raw cashews
1 tbsp. tahini
2 tbsp. nutritional yeast
1 tbsp. lemon juice
1 tbsp. Dijon mustard
1 tbsp. tamari
Pinch of garlic powder (or a teaspoon of garlic‐infused olive oil or some fresh garlic to taste)
½ cup water or as much as needed to
make the mixture saucy
Put everything in a blender and blend until smooth. Adjust seasonings to taste. Enjoy over steamed broccoli, baked sweet potatoes, quinoa, scrambled tofu, leftover pasta, or whatever eels is in your fridge.
Please note I do not endorse opinions, adverts or links on VCE