1 cup raw cashews*
½ cup water
2 tablespoons freshly squeezed lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon Himalayan salt
1 tablespoon dried chives- or 2 tablespoons fresh
1 teaspoon dried basil- or 1 tablespoon fresh
1 teaspoon dried dill weed- or 1 tablespoon fresh
Place all ingredients in high speed blender and pulse until creamy. (I use Blendtec Twister Jar.)
*If you do not have a high speed blender, soak cashews overnight, then drain and rinse, and use regular blender.
Will keep in refrigerator for about 5 days.
(Adapted from a recipe in Jennifer Cornbleet’s book, “Raw Food Made Easy”, page 64.)