INGREDIENTS

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2 Cups Raw Cashews - Soaked 

1 tsp Sea Salt

1 tsp Garlic Powder

1/2 tsp Onion Powder

2 tsp White Vinegar

2 Tbsp Vegenaise (Grape Seed)

4 Tbsp Avocado Oil

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Soaked Cashews - Cover Raw Cashews with filtered water and let soak, in the refrigerator, for at least 3 hours. Drain before using.

 

 

DIRECTIONS

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Put all ingredients into a blender and blend until smooth.

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Can be used immediately but, for more of a cream cheese texture, it is best refrigerated for a few hours.

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