1 cup raw cashews (soaked for 1 hour in hot water)
1 cup unsweetened almond milk or soy milk
2 Tbsp apple cider vinegar
2 Tbsp lemon juice
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. nutritional yeast
1/2 tsp salt
1/4 tsp black pepper
A couple of dashes of Tobasco sauce
2 tsp. dried dill
2 tsp. dried parsley
Drain cashews and put all ingredients into the blender except for dill and parsley. Blend until smooth. Pour into a bowl and add the dill and parsley. Stir until incorporated. If it is a little too thick- add a tbsp of water or plant-based milk to thin.
Chill in the refrigerator for a few hours before serving. It will keep for a week in an air-tight container.
Recipe by Raw Chef Debra Garner
To learn more about the plant-based diet please visit her Facebook page