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1/3 cup raw cashews (soaked for at least 3 hours)
6 cloves of raw garlic, diced
2 teaspoons lemon or lime juice
3 tablespoons extra virgin olive oil
3 tablespoons nutritional yeast (non-fortified)
2 tablespoons raw basil, diced (plus extra for garnish, optional)
Approximately 1 to 1-1/2 cups warm purified water
Freshly ground pepper and sea salt to taste.
Soak raw cashews for at least 3 hours.
Add soaked cashews to a high-speed blender. Combine with diced garlic gloves, lemon juice, olive oil, nutritional yeast, and diced basil. Slowly add warm water until the desired consistency is reached.
Add pepper and salt to season, and sprinkle with extra basil for garnish.
This recipe will reach a smoother consistency when using a high-end blender (i.e., Vitamix, etc.). If a low-end blender is being used, as I do, then the ingredients need to mixed well before adding the water.
If too much water is added or the consistency is too runny, add more nutritional yeast or gradually heat on low until properly thickened.