By Kevin Curry
1 ½ cups raw cashews
1 clove garlic
2 whole or 3 tablespoons chopped chipotle peppers in adobo
¼ cup unsweetened almond milk, vegetable broth or canned coconut milk¼ cup unsweetened nutritional yeast
1 lemon, juiced, plus more juice for garnish
Sea salt and black pepper, plus cracked pepper for garnish
Sliced green onions and/or cilantro for garnish
Soak the cashews in water in a large bowl for 3 to 4 hours in the refrigerator. Drain, then add cashews to a food processor or high-powered blender.
Add remaining ingredients to the food processor or blender (except for any garnishes) and blend until smooth, 3 to 5 minutes. Thin the mixture with broth, milk or lemon juice 1 tablespoon at a time to reach the desired consistency. Season to taste with salt and pepper.
Serve immediately or refrigerate an hour or two beforehand. Refrigerate in an airtight container for up to 4 days or in the freezer for up to 1 month.
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