This recipe will become a staple in your dairy-free life! The blended cashews and spices give such a creamy, smooth and flavourful texture that makes a delicious vegan substitute for cheese.
250g of soaked cashews
2 cloves of garlic
1 tablespoon of Tandoori Spice Mix (or any spice mix you have on hand)
Juice of 1 lemon
1/4 cup of coconut cream
1 tablespoon of nutritional yeast
Salt and paper to taste
1. Put all ingredients into a high-speed blender and blend into a smooth, creamy paste (adding salt and pepper to taste)
2. Add more coconut or water if blend is too thick
3. Garnish with fresh herbs and a sprinkle of nutritional yeast
Tis creamy sauce goes beautifully with roast veggies, steamed greens, lasagna, pasta sauce, zucchini noodles and vegan mac and cheese.