RECIPE FROM VIV LOH A CULINARY HEALER TRANSFORMATION COACH, THE AUTHOR OF "NOT KALE!"
Vinegar is important for emulsifying oil and water to create a creamy texture. This is perfect for making sauces, savoury dressings. Ingredients: 1 cup cashews, soaked for 2 hours and drained 1 cup filtered water ¾ of lemon juice 3 tsps Bio Tree Organic Brown Rice Vinegar 2 tsp Bragg’s aminos sauce/ light soy sauce 1 tsp pink Himalayan salt 1 tbsp nutritional yeast 2 tbsps extra virgin olive oil Method: Combine all ingredients in the blender and blend till smooth and creamy. Serve over salad, crudites. Use as a binder for potato salads and a savoury milk for making quiches and tarts.