1/2 cup cashews, soaked for 3 hours and drained
1/3 cup almond milk
1 Tbsp. coconut oil, melted
1 Tbsp. fresh parsley
1 Tbsp. fresh chives
1 Tbsp. fresh basil
1 garlic clove, peeled
juice of 1/2 lemon
1/2 tsp. raw apple cider vinegar
salt and pepper to taste
1. In a high-powered blender or food processor, combine cashews, water, lemon juice, garlic, and vinegar until smooth.
2. Add coconut oil and blend.
3. Add herbs and salt, pulse briefly.
4. Refrigerate for several hours or until set.
This recipe was created to enjoy with Mary's Gone Crakers Chipotle Tomato Pretzels, but tastes great with any Mary's Gone Crackers pretzels or crackers.