I added extra lemon, garlic, nutritional yeast and a small amount lactic acid to make the cheesiness feel a little more authentic.
I found it delicious, but my partner feels I over did it with the lemon. Haha!
I think if I made it again, I would start by adding vegan parmensan this time in lieu of the extras I added before making more tweaks.
However all in all, the recipe was great and the cashews are a great sub for all the sour cream and mayo you would find in a more traditional recipe.
