2 tbsp gluten-free tamari
2 tbsp water
1/2 lemon juice
2 small garlic cloves
2 slices red onion
5 sun-dried tomatoes diced
2 tbsp nutritional yeast
1 tsp cumin
pinch of sea salt
Add all ingredients except tomatoes to a blender and blend till creamy, add tomatoes and pulse a few times to chop and mix them so they are a little bit chunky. Eat as a spread on crackers, tortilla chips or as a spread on a wrap or dip your veggies in it! This is a very flavorful, dairy free, creamy spread! Add more or less of the garlic and onion to suit your taste. This is delicious right away, but it's best letting it sit in the fridge for a day to let the flavors blend and to thicken. You can add more liquid and blend more to make this super creamy and smooth like sour cream also! It's great either way. The key here is to use raw cashews and let them soak for a minimum of 2 hours, preferably overnight, 6-8 hours is best. Drain the liquid off and give them a quick rinse and toss them in the blender with your other ingredients.
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