Ingredients

1 cup cashew (soaked ideally overnight)

½ cup vegan yogurt (I used Sojade plain soy yogurt)

¼ cup nutritional yeast

1 tbsp tahini

1 tbsp white miso

½ cup salsa (I used the organic brand Amy’s)

1 tsp smoked paprika

¼ tsp cayenne pepper

¼ tsp sea salt

¼ tsp black pepper

½ cup water

Method

Simply blend and heat in a pan for about 5 minutes.

Serve with pasta or as a dip