To make:
Soak 1 cup of cashew pieces (these work well and are cheaper) and 1 cup of sunflower seeds in boiled water for an hour, or soak overnight in cold water.
Rinse well
Put into a high powered blender with:
the juice of 2-3 lemons
1 tbsp of apple cider vinegar
1/2 tsp turmeric powder
2 heaped tsp of garlic powder
2 heaped tsp of onion powder
1/2 tsp salt, pepper
1/2 cup of water (minimum)
Blend on high until creamy and smooth. Taste and adjust the flavour as needed - add more lemon, ACV or salt if you need.
Herbs make a nice addition, I often use fresh chives.
Leave in a container on the bench overnight to ferment for extra tang. Keeps in the fridge for 2 weeks, but you will eat it before then!
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