adapted from modern veganista and Dr. Ben Kim
- 1 cup raw cashews
- 1/4 cup water (more as you blend)
- 1 cloves garlic
- 2 tablespoons fresh lemon juice
- Sea salt, to taste
- 1 tablespoon chives or green onions (optional)
- Blend all ingredients until you get a smooth and creamy sauce – start with just a 1/4 cup of water and add more as you blend until you reach a consistency that you like; for a thinner version that’s good for salads, use more water; for a thicker version that’s good for pasta dishes, use less water.