¾ cup raw cashews
1 cup water, boiled
⅓ cup aquafaba (liquid from canned chickpeas)
1 tbsp white vinegar
1 lemon, juiced (2 Tbsp)
½ tsp Dijon
½ tsp salt
1.Cover raw cashews with boiling water and allow to sit for 2 hours to soften.
2. Drain liquid out then add cashews to a blender with aquafaba, white vinegar, juice of 1 lemon, Dijon and salt.
3. Blend until very smooth (about 2-3 minutes)
4. Store in a container or jar in the fridge for up to one week.
¾ cup raw cashews
1 cup water, boiled
⅓ cup aquafaba (liquid from canned chickpeas)
1 tbsp white vinegar
1 lemon, juiced (2 Tbsp)
½ tsp Dijon
½ tsp salt
1.Cover raw cashews with boiling water and allow to sit for 2 hours to soften.
2. Drain liquid out then add cashews to a blender with aquafaba, white vinegar, juice of 1 lemon, Dijon and salt.
3. Blend until very smooth (about 2-3 minutes)
4. Store in a container or jar in the fridge for up to one week.