2 cups cashews - soaked for at least 2-4 hours
1 cup water (you might need a little more water if you don’t have a high speed blender)
¼ cup nutritional yeast
juice from ½ lemon
1 garlic clove
1 teaspoon sea salt or Himalaya salt
Put everything in the blender jar and blend on the highest speed, until you have a silky smooth sauce. Pour into perfect sized little cups, ready to be put in the lunc hbox. This dip will keep fresh in a good, cool fridge for 5-7 days.
You can play with this recipe as you want to adjust to your family’s taste buds and add in any spices that you like. It is very tasty to add some fresh herbs just at the end when the sauce is ready, to give an even greater taste. My family’s favourites are coriander, dill or chives. Just make sure not to over blend the herbs in, or your dip sauce will turn green, unless you like that of course.