1 ½ cups raw unsalted cashews soaked
2 tablespoons lemon juice
¼ cup vegan yogurt unsweetened (can use regular yogurt if not vegan or dairy free)
½ teaspoon salt
Drain and rinse the soaked cashews.
Add all ingredients to a food processor or high-speed blender and pulse until smooth.
Taste and add more salt to your preference.
Store in an airtight container in the refrigerator for up to 7 days.