I made this following Brendan Brazier's recipe in his new book Thrive Energy Cookbook. I highly recommend this book!
1 Cup Raw Cashews
1 Tsp Lemon Juice
1 Tsp Apple Cider Vinegar
1/8 Tsp Sea Salt
Place cashews in a medium bowl and cover with boiling water. Let stand for 30 minutes.
Drain cashews and transfer to blender. Add lemon juice, vinegar and salt, plus 1/4 cup water. Blend until smooth.
Put in airtight container (a small Mason Jar works great!) and can be in the fridge up to 2 weeks.