This makes a lovely thick creamy dip, perfect for nachos or potato wedges.
You will need:
70g Cashew Nuts
2 tsp Cyder Vinegar
1 tsp Lemon Juice
1 tbsp chopped fresh or dried chives
pinch of salt
Boil some water in the kettle and pour over the cashews in a bowl to cover them completely. Leave to soak for 40 minutes. Then drain and rinse.
Place the cashews into a blender with the vinegar, lemon juice, salt and 60ml water. Blend until smooth and creamy. Add more water if needed to get the right consistency.
Dollop on top of nachos, salsa, red onions and jalapeños. Eat and Enjoy!
Big Vegan Love,