Ingredients:

  • 1.5 cups (210g) raw cashews, soaked in hot water for 1 hour and drained
  • 1/4 cup (60ml) filtered water
  • 2 tbsp (16g) nutritional yeast
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tsp (5ml) apple cider vinegar
  • 1 tsp (5g) lemon zest, finely grated
  • 1/2 tsp (3g) fine sea salt
  • 3 tbsp (15g) fresh chives, finely minced
  • 1 clove (3g) garlic

Instructions:

  1. Drain the soaked cashews and rinse them under cold water. Place the cashews, filtered water, nutritional yeast, lemon juice, apple cider vinegar, lemon zest, salt, and garlic paste into the blender.
  2. Blend on high for 1-2 minutes until the mixture becomes a glossy, ivory-colored paste. If the mixture stalls, add filtered water 1 tablespoon at a time until the texture is velvety.
  3. Transfer the cream to a mixing bowl and use a rubber spatula to gently fold in the minced chives.
  4. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the texture to thicken and flavors to fuse.