Makes 1 cup
3/4 cup raw cashews, soaked 3 hours or overnight, and drained
1/3 cup plain unsweetened almond milk
2 tablespoons lemon juice
1/4 teaspoon salt
Grind the cashews to a powder in a high-speed blender. Add the remaining ingredients and process until very smooth, scraping the container as needed. Transfer to a clean jar, cover tightly, and refrigerate until needed.