By Beth Innes
170 grams cashew nuts, soaked for 8 hours in filtered water
1 lime, juiced
1 tsp salt, celtic or himalayan
1 tsp paprika
1 tbsp fresh parsley
1/4 red onion, small
1 tbsp light tahini
2 tbsp nutritional yeast flakes
1/2 red pepper
1. Drain and rinse the soaked cashews and place in blender.
2. Blend the cashews with the juice of 1 lime until smooth and creamy (you may need to add a tiny bit of filtered water if your blender is not powerful).
3. Add all the other ingredients and blend well.
4. Serve with some celery and carrot sticks for dipping.