Ingredients
Scale
- 1 1/3 cup soaked cashews
- 2/3 cup unsweetened dairy-free yogurt
- 1/4 to 1/2 cup water
- 2 tbsp white vinegar
- 2 tbsp lemon juice
- 1/2 – 2/3 tsp sea salt
Instructions
- Soak cashews for at least 3 hours or boil for 10-15 minutes until softened. Drain and rinse.
- In a blender, combine soaked cashews, dairy-free yogurt, water (start with 1/4 cup), vinegar, lemon juice, and sea salt.
- Blend until smooth and creamy. Stop occasionally to scrape down the sides.
- Taste and adjust seasonings as desired by adding more vinegar or lemon juice if you want more tanginess.
- Serve immediately or store in an airtight glass jar in the refrigerator for up to six days.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Condiment
- Method: Blending
- Cuisine: Plant-based
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 70
- Sugar: 0g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg