2 cup warm water
1 cup clean, raw cashews
4 oz jar pimientos
2 Tb lemon juice
2 tsp sea/ Himalyan salt
1 tsp onion powder (or use 1-2 slices of a yellow onion)
1/4 tsp garlic powder (or use a small clove of garlic)
Blend cashews with 1 cup of water until smooth. Add remaining water and other ingredients and continue blending until smooth. Heat over medium-low heat, stirring constantly, until thickened. Pour over vegetables, potatoes, etc., or use as a fondue dip.
If making a dish like lasagna, do not cook sauce.
*recipe taken from Newstart Cookbook from Weimar Institute