Soak the cashews for at least two hours, then drain the water.
I like to use this when I make lasagna and stuffed shells. You can also use this to top lasagna soup or pasta dishes.
|1 cup||cashews (soaked for 2+ hours)|
|1 clove||garlic (minced)|
|1 tbsp||almond milk|
|1 tbsp||lemon juice|
|1/2 tbsp||olive oil|
|1/2 cup||fresh herbs (parsley, basil and/or chives)|
|1 tsp||lime juice|