Plant-based "Yogurt"

This sauce is great over warm salad, chili or for spreading on sandwiches

“Yogurt” Ingredients

• 1 cup raw cashews, soaked in boiling water for 30 min 

• 1/2 cup almond milk (or any other nut milk)

• Juice of 2 lemons

• 1 Tbs cider vinegar

• 1 tsp maple syrup

• Dash of salt

• 1/4 cup of water, or more, depending on your preference

• For a tahini sauce add 1 1/2 Tbs tahini (optional)

Instructions

• Combine all ingredients in a blender and blend at high speed until very smooth

Notes

• Makes about 2 cups