Ingredients

• 1½ cups cashews, soaked in water for 4 to 6 hours

• 2 Tbsp (packed) sun-dried tomatoes, sliced and soaked with the cashews

• 1 Tbsp (heaped) white miso

• 1 Tbsp apple cider vinegar

• 2 Tbsp savoury yeast and 1 tsp onion powder

• ½ tsp smoked paprika and ½ tsp ground mustard seed (opt)

• ¼ tsp turmeric and pinch cayenne powder

• 1 tsp salt, preferably sea or Himalayan

• ¼ cup unrefined coconut oil, melted

• Walnut halves or pieces, or slivers of your choice of nut