Prep Time: 10 minutes
Cook Time: 15 minutes

Wait Time: Minimum 4 hours. Ideally 8
Difficulty: Medium
Makes: 500ml

YOU WILL NEED:
1/2 cup of raw cashews 

1/4 cup walnuts
2 tsp fresh lemon juice

2 medium carrots

2 tbsp coconut milk fat

1tbsp vegan butter 

1/4 cup to 1/2 cup water

3 tsp nutritional yeast

1/4 tsp garlic powder

1/4 tsp salt

1/8 tsp pepper

1/8 tsp paprika

1/8 tsp turmeric

pinch of cayenne

 

DIRECTIONS:
-Soak cashews and walnuts overnight. If not, 4 hours will suffice. 

-While the cashews are soaking, fill a medium pot with an inch of water and place  a steaming pot or metal colander on top so that you can steam the carrots. 
If you do not have either of these available you can boil the carrots but be sure to save the water.
-Peel and slice carrots into small pieces and add to steaming pot or boiling water and cook until tender when poked with a fork.

-Open can of full fat coconut milk and scoop out two tbsp into a wide bottom blender or food processor. (Save the rest in thr fridge for up to 1 week to use in other dishes or smoothies! )

- Strain water from the cashews and walnuts then add to blender/processor

- Add in everything else! Starting with only 1/4 cup of water. 

-Pulse on medium a few times to break all the big chunks up and then blend on medium until smooth, slowly adding in more water to your desired consistancy. 

-If using in a dish right away, pour into sauce pan to heat up before adding to noodles or on top of veggies. 

-If making to store for later, pour into 500ml jar and keep in fridge for up to 5 days. 

​

Suggestion: serve with parsley and chili flakes for a little color and zip!