Ingredients
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1/4 cup
cashews, soaked overnight
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4 tablespoons
coconut cream*
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1 tablespoon
fresh lemon juice
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1/2 tablespoon
apple cider vinegar
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Pinch
sea salt
Directions
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Drain the soaked cashews.
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Pour the cashews into a blender with coconut cream, lemon juice, apple cider vinegar and salt. Blend until totally smooth.
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Chill until ready to use.
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*Note: Coconut cream occurs when the fat separates from the liquid. To get coconut cream, place a can of full fat coconut milk in the refrigerator. The cream will rise to the top and can be scraped off for this recipe.
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