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July 01, 2020

This recipe will become a staple in your dairy-free life! The blended cashews and spices give such a creamy, smooth and flavourful texture that makes a delicious vegan substitute for cheese.


250g of soaked cashews 

2 cloves of garlic 

1 tablespoon of Tandoori Spice Mix (or any spice mix you have on hand)

Juice of 1 lemon 

1/4 cup of coconut cream 

1 tablespoon of nutritional yeast 

Salt and paper to taste 



1. Put all ingredients into a high-speed blender and blend into a smooth, creamy paste (adding salt and pepper to taste)
2. Add more coconut or water if blend is too thick
3. Garnish with fresh herbs and a sprinkle of nutritional yeast 


Tis creamy sauce goes beautifully with roast veggies, steamed greens,  lasagna, pasta sauce, zucchini noodles and vegan mac and cheese.

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