250g raw cashews
¼ cup plus 1 tbsp Azalea Grapeseed oil
1 small brown onion, finely chopped
2 cloves garlic, crushed
2 ½ tsp porcini mushroom powder
½ tsp dried rosemary
1 tsp vegetable stock powder (we use Vegeta)
Zest of ½ lemon
Sea salt and freshly cracked black pepper
Crackers, to serve
Cover cashews with filtered water, cover and soak for at least 6 hours. Drain.
Heat 1 tbsp grapeseed oil in a small frypan over medium heat. Add onion and saute until soft (4-5 mins) then add garlic and saute for a further minute.
In a blender combine soaked cashews, porcini powder, rosemary, vegetable stock and lemon zest. Blitz, slowly adding remaining ¼ cup grapeseed oil, until smooth. Taste and season accordingly.
Serve with crackers.