3/4 c. cashews
3/4 c. water
1 1/2 tsp. salt
1/8 tsp. celery seed
4 tsp. yeast flakes
1 tsp. onion powder
1 (4 oz.) jar pimentos
1/3 c. lemon juice
Pinch of garlic powder
1/2 c. oil

Whiz all ingredients except oil, until very smooth. Add oil very slowly with blender on high speed. Refrigerate to store. Serve as a spread, or thin for a sauce on broccoli or cauliflower. Yield about 3 cups.