1 cup of raw cashew nuts - soak overnight in water 2-4 cloves of finely chopped garlic 1/4 cup fresh lemon juice 1 Tbls olive oil - cold pressed 1 Tbls nutritional yeast 1/2 tsp salt 1/4 cup liquid from nut soaking
Drain the cashew nuts, reserving about 1/4 cup of the soaking liquid for blending. Add all the ingredients into a blender or kitchen whizz and puree to desired consistency. You may need to add 1/4 cup of the soaking liquid to aid pureeing and to achieve your desired consistency. Store in a clean air tight container in the refrigerator. Use within 3-5 days. This can be frozen for a later use. Serve as you would a chickpea hummus, as a dip or sandwich spread. Enjoy.
Source: Melissa Thorburn