1/2 cup cashew nuts (soaked for minimum 2 hours)
1/4 cup coconut milk or nut milk
1/2 tsp dried oregano
1/4 tsp Himalayan salt
1/8 tsp cumin powder
1 1/2 Tbsp savoury yeast
Rinse soaked cashew nuts and place in a high speed blender along with the milk and spices. Blend until you have a lovely smooth paste-like consistency.
Keep in fridge for up to 4 days.
Alternative - Add in some chopped fresh herbs such as chives or basil.
Use in our Eggplant Canapes