This recipe, with our cashew pieces, is one of the simplest around. It is adaptable and allows so much creativity. The cashews are already quite soft, so don't need much soaking time, an hour at the most. Though truthfully, I have just thrown them in my blender and used them without soaking at all.


100 g of cashews, which is about 1/3 of a cup
2 tsp engevita yeast, or to taste
1/2 tsp garlic granules, less if using garlic powder
1 lemon, or approximately 3 Tbsp lemon juice
1/2 - 3/4 tsp salt, salt to taste is what I say
1/2 teaspoon paprika
1/2 teaspoon koji salt (not necessary, but we make our own and add it to everything)
5 tbsp water, this will make it quite thick, add more water to make it flow more


Add everything to a blender and blend until fully homogenized. You can also use our cashew cheese recipe to make this, if you happen to have planned ahead! Which will then have the benefit of all those probiotics found in fermented products. This keeps in the fridge for 3 - 4 days.

There are so many variations on this recipe, I made a batch last night that had no paprika, an extra lime as well as a huge handful of parsley. 
Other additions are a tablespoon or two of apple cider vinegar, I don't use vinegar as it isn't great for my body as I have psoriasis which is an autoimmune disease and is something I need to pay attention to, as vinegars are a real trigger for me, for others it's fantastic!

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