Backpacks and pencils are showcased once again. You may very well catch a glimpse of a pumpkin or a black cat at this time as well. August is only half over, but in the back of many of our minds is the nagging or nostalgic thought of Autumn.
I try not to rush the passing of these sweet warm days in flip-flops, yet I can't help but pull my cookbooks out and think about all of the wonderful things I will be creating in the kitchen.
This is an oldie but goodie that I put on all kinds of things; roasted veggies, cauliflower rice, zucchini noodles, and I even dip plantain chips in it. I can whip it up in moments, and it turns the simplest foods divinely satisfying.
YIELDS
5 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 Cup Raw Cashews, soaked in water for at least several hours
- 1 Lemon Lemon Juice
- 3 Tablespoons Almond Milk
- 2 Cloves Garlic
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 5-6 Leaves Basil
Directions
Blend all of the ingredients until smooth. Use immediately, and store the rest in an air-tight container in the refrigerator.
Also by Jess: Vegan Spirulina Cauliflower
Mexican Chocolate Hummus
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Photo: Jessica Riley-Norton
Mexican Chocolate Hummus
Get more like this--Subscribe to our daily inspirational newsletter for exclusive content!
