1/2 cup cashew cream ( check the oil free cashew cilantro recipe)

1/2 cup almond or other non dairy milk
1/4 cup fresh lemon juice
1 clove garlic, peeled
1 1/2 Tb. dulse flakes*
1 Tb. miso
2 Tb. Dijon mustard
salt and pepper, to taste

Combine the above ingredients in a blender and blend, taste and adjust seasoning as desired.

  • For a non vegan version, add one anchovy in place of the dulse flakes and 1/3 cup freshly grated parmesan cheese