100 gr. cashews, soaked and drained
100 gr. sunflower seeds, soaked and drained
50 ml vegetable broth
2 tbsp. miso paste
½ tsp. juice of fresh lemon
1 tbsp. extra virgin olive oil
3 garlic cloves
- Soak the cashews and seeds in cold water for 2-3 hours (this gives the creamiest flavor).
- Blend cashews, sunflower seeds, water, broth, miso, lemon, olive oil, and garlic until very smooth.
- Store in a sterilized glass jar for use.