1 1/2 tsp. unflavored Ems gelatin
1/4 c. cool water
1 c. raw cashews, well rinsed
1 tbsp. yeast flakes
2 tsp. honey
1 1/2 tsp. onion powder
1 1/2 tsp. salt
1/2 tsp. dried sweet basil
1/2 tsp. ground coriander
1/2 tsp. garlic powder
1 c. boiling water
1/4 c. fresh lemon juice

Place gelatin in blender with cool water. Let soak, while preparing other ingredients.

To blender add rest of ingredients except boiling water and lemon juice. Place lid on blender with insert removed; turn on blender and immediately begin to pour boiling water in steady steam through opening in lid. After all water has been added, continue to blend until very creamy, approximately 3 to 4 minutes. No cashew pieces should be visable! Finally, blend in lemon juice.

Pour into jar with tight fitting lid. Refrigerate several hours until set. If kept in refrigerator, this will keep for 10 days or more.