Soak cashews in very hot water for 30 minutes. While cashews
are soaking, measure out coconut milk and add lemon juice and
set aside to curdle (this makes your vegan “buttermilk”).
Drain and rinse cashews several times and drain again. Then
transfer to a small blender and add buttermilk, garlic, salt, onion
powder, lime juice, and maple syrup. Blend until very creamy and
smooth.
Add herbs and pulse several times to incorporate.
Taste and adjust flavor, as needed, adding more salt for
saltiness, maple syrup for sweetness, lemon juice for acidity,
garlic for garlic flavor, or herbs for a more herbal flavor.
Use immediately at room temperature or refrigerate for 3-4
hours to chill. It will thicken in the refrigerator, so you can add
more milk or water later on to thin if needed.
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