3/4 cup raw cashews
1 cup fresh basil (or more to taste)
1-2 cloves garlic
2 Tbsp. nutritional yeast (I use this brand)
Juice from 1/2 lemon
1/8 tsp. salt
1/4 cup vegetable broth
1/4 cup olive oil (or use all vegetable broth for oil free)
Soak the cashews 4 hours or overnight, then rinse and drain.
Add all ingredients to a food processor or high speed blender, and blend until desired consistency.
Taste and adjust seasonings if necessary.
Add more lemon juice, broth, or olive oil if you’d like a thinner consistency.
Keeps about 3 days covered in the refrigerator.