1 cup water and 5 tablespoon cashew nuts
1/4 cup natural oil
1 teaspoon garlic powder
2 tablespoon tamari soy sauce
1 teaspoon paprika
1/2 teaspoon basil
1/2 teaspoon thyme
1/4-1/2 teaspoon sea salt
Several dashes EACH cayenne pepper and sea kelp
In a blender, combine water and cashew nuts until smooth. Transfer this mixture to a saucepan over medium heat. Blend all ingredients together with a wire whisk. Stir frequently as the sauce lightly boils. Cover, turn down to low and simmer for 10 minutes. Stir and serve. Keeps 1-2 weeks refrigerated.