The Most Versatile Base You’ll Ever Find (And Need) - Fungus Protocol Approved, Dairy-Free, Egg-Free

This is probably one of my favorite things to make because you can use it in just about everything. Need a base for a sauce or dressing? This is it. Need a filler for a pie/cookies? You can use this! Want a tasty frosting? Look no further! Need a mayo replacement? Yogurt replacement? Cream cheese replacement? This is it! Want to make a dip? This is perfect for that!

You can tweak this recipe to meet your needs. If you want to use it to make a dressing, add some of your favorite spices/herbs. I like to make my frostings with this base too and add vanilla, cocoa, bamboo sweetener and/or cinnamon. The options are endless!

INGREDIENTS:

• 1 cup raw cashews (boiled for 20 minutes and strained or soaked overnight and strained) - if you don’t get yours from Costco, this is a great brand!

• Juice from 1/2 of a lemon (do not omit, lemons cancel out the taste of the cashew)

• 3/4 cup coconut milk (I use this brand)

• 1/4 tsp sea salt (I like this brand)
  

*Note: this recipe makes a thicker dressing. If you want it to be thinner, add a little water until desired consistency.

DIRECTIONS

1. Boil cashews for 20 minutes (until soft) or soak in water overnight

2. Blend cashews with remaining ingredients and blend until creamy

3. Add in any optional, additional spices/herbs and blend.

4. Enjoy immediately or store in an airtight container in the fridge for 3-4 days.

Let me know what you think of this recipe below, in the comments!

God Bless,

Taylor