INGREDIENTS:
- 2 Cups Cashews (soaked 2-4 hours. Store in fridge if you need to last longer)
- 3/4Cup to 1 Cup water
- 1 tsp sea salt
- 1/2-3/4 cup onions, diced small
HOW TO PREPARE:
Blend the cashews, half the onions, water and salt until very smooth and creamy in a high speed blender. Start with ½ of the water and slowly add more if needed. You may have to stop and check the consistency.
Keep it as thick as possible – unless you can refrigerate it over night be-fore use. It will thicken in the refrigerator so if you have the option, add more water and salt to taste – then blend it until it is the consistency of cake batter and refrigerate.
Remove from blender and mix the remaining onion in by hand. Cool in the refrigerator.
