| Prep Time | 5 - 10 minutes |
| Cook Time | 0 |
| Passive Time | 0 |
| Servings |
servings
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Ingredients
- 1 cup Cashew Nuts
- ⅔ cup Nut Milk (or Spring Water) [Make your own Nut Milk: Grind/blend ¼ cup Nuts, then add 1 cup Water & blend again]
- 1 tbsp Lemon Juice
- 2 tsp Apple Cider Vinegar
- ½ pinch Sea Salt
Ingredients
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Instructions
- Grind the Cashew Nuts into a flour-like consistency, using a blender (with grinder attachment - see description above).
- Add the remaining ingredients and blend until smooth. You can add a little more Nut Milk for a thinner consistency.
Recipe Notes
*Serve as an accompaniment with the Veggie Chilli Bowl or with Nut-mince Lettuce Wraps along with Guacamole & Mexican Tomato Salsa
*Store in a sealed glass jar in the fridge. Eat within 1-2 days.