50-100mlvegetable stock- depending on how thick or runny you want the sauce
1tspapple cider vinegarI used kombucha vinegar
1medium carrot - scrubbed
1small onion - peeled and roughly chopped
1clovegarlic - peeled
Soak the cashew nuts in water for at least 2 hours then rinse and drain.
Make the stock by throwing the veg, herbs, pepper and salt in a pot and covering with water. Cover and bring to the boil, then simmer for 20-30 minutes.
Drain the stock and remove the bay leaf and parsley stalk from the veg.
Place the veg into a power blender with the remaining ingredients and 50ml of the liquid stock. Blitz until the sauce is smooth. This will give a good dipping consistency. To make a pourable sauce, add more stock until the required consistency is achieved.
The longer you can soak the cashew nuts the better - best soaked overnight or for 8 hours if possible.Keeps covered in the fridge for up to a week.