Ingredients:

• 1 cup raw cashews (soaked in hot water 30 minutes, or overnight in cool water)
• 2/3 cup unsweetened plant-based milk
• 2 tsp lemon juice
• 1 clove garlic, peeled
• 1/2 tsp sea salt (plus more to taste)
• 1 pinch black pepper
• 1/4 tsp onion powder
• 1 1/4 tsp apple cider vinegar
• 1/2 - 1 tsp maple syrup
  
  

Herbs

• 1 tbsp fresh minced dill (or 2 tsp dried)
• 1 tbsp fresh minced parsley (optional)
• 1 tsp fresh chives (optional)

Directions:

• Soak cashews in very not water for 30 minutes - 1 hour (or overnight in cool water)
• While cashews are soaking, measure out the milk, and add lemon juice and set aside to curdle (this makes your vegan "buttermilk").
• Drain and rinse cashews several times and drain again.
• Then transfer to a blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond buttermilk, garlic, salt, pepper, onion powder, vinegar, and maple syrup. Blend on high for 1-2 minutes or until very creamy and smooth.
• Add herbs and pulse several times to incorporate (you don't want it fully puréed).
• Taste and adjust flavor as needed adding more salt for saltiness, maple syrup for sweetness, lemon juice or vinegar for acidity, garlic for garlic flavor, or herbs for a more herbal flavor.
• Use immediately at room temperature or refrigerate for 3-4 hours to chill. It will thicken in the refrigerator, so you can add more milk or water later on to thin if needed.

Notes:

• Use for vegetables, salads, cauliflower wings.
• Store leftovers covered in the refrigerator up to 7-10 days
• Not freezer friendly (it separates upon thawing)
• If you can't use cashews you can try another nut.
  

Credits:

The Minimalist Baker