1 cup cashews
1/8 cup freshly squeezed lemon juice
1/2 Tbsp extra-virgin olive oil (optional)
1/3 cup water
1/4 tsp sea salt

Makes about 1 cup

Put the cashews in a bowl and add enough cold water to cover them. Cover and let soak overnight in the refrigerator.

Drain the cashews, rinse under cold water, and drain again.

Transfer to a blender. Add the lemon juice, olive oil (if using), water, and salt and process until smooth. The mixture will keep, covered, in the refrigerator for up to 5 days.