(makes 3.5 cups)
- 2 cups soaked cashew (soak cashews over night or at least 6hrs.)
- 1 1/4 cups almond mylk
- 3 Tablespoons nutritional yeast
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 2 teaspoons cumin powder
- 2 teaspoons ancho chili powder
- 1/4 cup water
- 1 red pepper, chopped into small pieces
Place all ingredients into a high speed blender/Vitamix and blend until smooth and creamy. Pour mixture into a saucepan and heat until warm. You may have to add some almond milk while heating it up so it doesn’t get too thick.
Recipe provided by Laura Ross, at Cleveland Vegan.