1 cup cashews (raw or salted) 1 block silken tofu, drained 1/2 cup nutritional yeast 3 tablespoons fresh lemon juice (fresh or prepared) 1/2 tbsp salt salt 1 tbsp dried basil 1 tbsp oregano 1 tbsp garlic powder

1. Soak cashes in water overnight. Start with lukewarm water then place in fridge to soak. Soak longer (e.g., for 24-48 hours) if the cashews were salted. 2. Add all ingredients to blender or food processor, pulling/breaking/cutting tofu into smaller pieces are necessary. 3. Blend until smooth. Result can be used for making lasagna, for pouring over veggies, or whatever. A very rich "cheese" sauce.