1 cup raw cashews, soaked in water overnight, then rinsed
1 cup vegetable broth
1 tsp apple cider vinegar
2 tbsp coconut oil
2 tbsp gluten free flour
1/2 cup vegetables broth (if needed for consistency)
1/2 cup almond milk
pinch of back pepper
pinch of salt
Place the soaked and rinsed cashews into a blender with the vegetable broth and vinegar. Puree until smooth.
In a medium-sized saute pan, melt the coconut oil over medium-low heat. Add in the flour and stir to combine.
Transfer the cashew creme to the pan and stir well. Sprinkle with salt and pepper, then add in the broth. Add in the almond milk as needed to thin it out to a desired consistency.
V / GF