A great alternative to a dairy based cheese sauce and it works on hot pasta or in a veggie lasagne.

Ingredients

1 cup raw cashews, soaked in water for 30 mins or longer if possible

2 garlic cloves peeled

1/4 cup lemon juice

1 tbsp Dijon Mustard

1/4 cup vegetable stock or water

11/2 cups of fresh basil (lightly packed)

1/2 cup nutritional yeast

3/4 - 1 cup of sea salt (or to taste

Freshly ground black pepper

1/2 tsp onion powder (optional - I leave it out)

Method

1. Drain and rinse the soaked cashews.

2. Pop the garlic cloves in a food processor (works best if its turned on already or the blades miss them!)

3. Add in the rest of the ingredients and process til smooth, scraping down the sides as necessary.

4. Stir through fresh cooked pasta or use as your bechamel sauce layer in lasagne.