1/2 cup raw, organic cashews (or 1/3 cup raw cashew butter)
1/2 cup almond/brazil nut/soy/coconut milk
1-2 tsp onion flakes or 1 tsp onion powder
1-2 tsp (or to taste) VegBase, nutritional yeast, or veg bouillon (low salt variety)
Blend cashews, nut/soy milk, VegeBase and onion flakes until smooth and creamy in blender or Bullet Blender. Unused sauce can be stored, tightly covered, in the refrigerator for 5-7 days.
Suggestions for use:
Drizzle over raw or lightly steamed veggies, cauliflower "rice", marinated tofu, flax or sunflower seed crackers, or add a bit of curry powder and fresh cilantro for a thai version!