A creamy vegan spread made with soaked cashews, garlic, lemon juice, and various vegetables. Perfect for pairing with gluten-free English muffins topped with microgreens and pasture-raised eggs.
1: Rinse and strain cashews.
2: Add cashews, garlic, oil, lemon juice, apple cider vinegar, salt, and nutritional yeast (optional) to a high speed blender.
3: Blend until completely smooth, scraping down the sides occasionally.
4: Stir in veggies, adjusting amounts and types to your liking.
5: Store in the refrigerator.
