Creamy Lemon Pepper Sauce recipes

Name: Creamy Lemon Pepper Sauce recipes
Ingredients: 1/2 heaping cup raw cashews (80 g, soaked in boiling water for 10 minutes); 2 tablespoons fresh lemon juice; 6-8 tablespoons water, as needed; 1/2 teaspoon onion powder; 1/2 teaspoon ground black pepper; 1/4 teaspoon fine sea salt; 2 small zucchinis, shredded (274 g, the weight before ringing out excess water, you will need 2 1/2 cups loosely filled of the shredded zucchini); 2/3 cup corn (90 g, I just used frozen); 3 tablespoons creamy almond butter (or sunbutter/tahini for nut-free, see Notes below); 1/2 cup gluten-free oat flour (58 g); 2 teaspoons garlic powder; 2 teaspoons onion powder; 3/4 teaspoon fine sea salt; 1/4 teaspoon ground black pepper; 1 teaspoon smoked paprika