- 2 Cups Cashews Raw
- 1 Cup Carrots Large dice
- 1 Cup Water filtered
- ⅓ Cup Coconut oil
- ¼ Cup Corn starch
- 1 tbsp Sea salt
- 1 tbsp Lemon juice
- ½ Cup Yeast nutritional
- 1 tsp Onion powder
- 1 tsp Mustard dijon
Soak cashews in water for 2-24 hours. Drain and rinse before using.
Bring a medium sized pot of water to a boil. Boil carrots until soft, about 5-10 minutes depending on size. Strain.
Place all ingredients into a high powered blender and puree until smooth, roughly 4-6 minutes. Halfway through blending, wipe down the blender to ensure all ingredients blend to smooth.
Store in a refrigerator for up to a week, or freeze for up to 3 months.
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