1 cup raw cashews soaked in water 2 hours
3 tablespoons evoo
1 tablespoon tahini
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1 lemon, juiced
pinch sea salt
Soak raw cashews in water for at least 2 hours. Drain & blend (food processor or Bullet) until smooth & creamy.
Use as a dip for fresh crisp veggies such as carrot sticks, cucumber sticks, zucchini sticks, yellow squash sticks, red pepper strips and broccolini.