Creamy Dairy Free ‘Cheese’ Sauce for Artichokes

Ingredients

• 1/2 cup raw cashews, soaked overnight
• 1 teaspoon Dijon mustard
• 1/2 cup coconut milk
• 2 tablespoons nutritional yeast
• 1/4 teaspoon salt
• Strain the water from the soaked cashews and pour cashews into a blender or food processor
• Add the remaining ingredients and blend until creamy and well combined, scraping down the sides of the blender/food processor as you process
• Click to share on Facebook (Opens in new window) Facebook
• Click to share on Pinterest (Opens in new window) Pinterest
• Click to share on LinkedIn (Opens in new window) LinkedIn