1/2 c cashews, toasted
4-5 garlic cloves, chopped
1 tbsp olive oil
1/4 c vegetable broth
1 tbsp almond or peanut butter
1 tsp sea salt
1 tbsp fresh ground pepper
Sauté garlic in olive oil, add mushrooms sauté till soft. Let cool. Add ingredients to a blender and purée. Refrigerate for at least 30 minutes.
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