You need to add the herbs. It’s so much better that way.
- 250 ml of coconut milk
- 1/2-1 cup of raw (since cashew nuts are poisonous, raw cashews are usually and/or should be steamed first) cashew nuts
- about 1-2 Tbsp of fresh squeezed lemon or lime juice (start with 1, taste, and add more if needed)
- thyme (dried flakes)
- oregano (dried flakes)
- parsley flakes (optional)
- (or, instead of the above, you can try dill weed)
- salt (I think I used himilayan pink salt)
- (you can also try garlic and/or onion powder)
To Make: Whip the coconut milk, cashew nuts (which you can wash and/or soak for a few minutes to a couple hours first, if desired), lemon/lime (each has a different flavor) juice, and two or three pinches of salt (or up to 1/2 tsp) in a blender. The mixture may become so thick that it stops blending. That’s good. If you’ve blended for a full minute or two and it doesn’t, that’s OK. You can also add flax seeds for omega 3 and extra thickness. When you’ve finished whipping, mix in the herbs, starting with about 1-2 tsp each (2-3 if just using the dill). Mix well and taste. Add more salt/herbs if needed. If it’s too salty, try whipping up another batch (if you have the extra ingredients) without salt and mixing it together and then adjusting the herbs and salt as needed. To avoid having too much salt, you can start with just one pinch or 1/4 of a teaspoon, and then add more after.
Now, you can spread this on a bagel, add a dollop or two to a baked potato (or boiled or steamed potatoes), mix it into a salad, use it to make stroganoff, etc. There are many possible uses for this, but use it within 2-3 days of making it, especially if using the 100% coconut milk that contains no preservatives such as is available here in Thailand.