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).
Soak cashews in water overnight, chilled.
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.
Taste and season with more salt or lemon juice; sauce should be tangy but not sour. Chill at least 30 minutes before serving.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.