1 cup raw cashews
3/4 cup diced carrot
1/2 cup kimchi with brine ( can sub sauerkraut if you don’t like spicy)
3 tbsp. nutritional yeast
2 tbsp. arrowroot flour (can sub tapioca starch)
1/2 tsp. onion powder
1/2 tsp. salt
Combine carrots and cashews in a small sauce pan. Cover with water and bring to a boil. Lower heat and simmer for 5 minutes. Drain and transfer to your blender. Add 1 cup water, kimchi, nutritional yeast, arrowroot, onion powder and salt. Blend until smooth. Let mixture rest in the blender for 5 minutes, then blend again. Store in the fridge for up to 7 days. Can also be frozen, but you’ll want to re-blend it after it thaws before heating.
Credits: Recipe by Jackie Sobon, veganyackattack.com
