Ingredients:

  • 1.5 cups (190g) raw, unsalted cashews
  • 1 cup (240ml) filtered water
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) apple cider vinegar
  • 0.25 cup (15g) nutritional yeast
  • 0.5 tsp (3g) garlic powder
  • 0.5 tsp (3g) onion powder
  • 0.5 tsp (3g) sea salt
  • 0.125 tsp (0.5g) smoked paprika

Instructions:

  1. Bring a small pot of water to a rolling boil. Place raw cashews in a colander and pour the boiling water over them. Let them sit for 15 minutes to soften. Drain and rinse with cool water.
  2. Combine the softened cashews, filtered water, lemon juice, and apple cider vinegar in the blender. Start on low speed and gradually increase to high, blending for 60–90 seconds until the mixture looks like a smooth, heavy cream.
  3. Add the nutritional yeast, garlic powder, onion powder, salt, and smoked paprika. Pulse until fully incorporated.
  4. If the sauce is too thick, add filtered water 1 tablespoon at a time while the blender is on low until you reach a pourable, glossy consistency.