Husband-Tested in Alice’s Kitchen
Makes about 2 cups
This is a rich, versatile sauce that pairs perfectly with roasted or boiled potatoes or as a spread for a veggie sandwich or as a sauce under blanched vegetables, roasted vegetables, tofu or tempeh.
1 cup raw cashews (soaked, rinsed and drained)
½ - 1 cup water
2 Tablespoon fresh lemon juice
1/3 cup fresh dill
1 Tablespoon nutritional yeast
½ teaspoon salt
½ teaspoon garlic powder
Blend all ingredients until completely smooth, adding more water for a thinner consistency.
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