Active TIme
10 Mins
Plus Overnight Soaking Time
8 Hours
Makes about 2 cups

This delicious dairy-free spread is like money in the bank. Its creator, San Francisco cookbook author Michelle McKenzie, suggests using leftovers as the base for marinated beet salad, as a dressing for Romaine lettuce with plenty of chives and black pepper, and in curried cauliflower soup (stir in at the last minute).

How to Make It

Step 1

Soak cashews 
in water overnight, chilled.

Step 2

Drain and add to a blender with. lemon juice, nutritional yeast, 3/4 cup cold water, and the fine sea salt. Purée until smooth, at least 3 minutes, adding more water, 1 tbsp. at
a time, until sauce is as thick and smooth as sour cream but not as thick as hummus.

Step 3

Taste and season with more salt or lemon juice; sauce should be tangy but not sour. Chill at least 30 minutes before serving.