Yeah! It's roughly 2 cups roasted unsalted cashews (find a grocer with a bulk aisle) (or more, as I make it, I dump out some that's done and add more ingredients into the Magic Bullet). 1 jar pickled jalapenos (I use mild incase anyone who doesn't like spicy stuff wants to try it) olive oil salt/pepper to taste (I use Beefaroo salt which I think is just celery salt)

Since I use a MB, I'll tell you how I make it using that. I fill the long container about half way with cashews, like 5-6 jalapeno slices + some spoonfuls of the juice, a few tablespoons olive oil, and salt/pepper to taste. Then you process it. After it starts to break up, add more ingredients and use a spatula/spoon to stir. Keep doing that until it forms a paste.

It's best after refrigeration, but then warmed up, toast or hot sandwich. It'll look like THIS when it's done. It's awesome on TOAST. But the best, absolute best, way to prepare it is this: Spread on sourdough, top with onion, tomato, bake at 350 for 8 minutes/give or take depending on thickness of bread/veggies. Top with spinach. HERE is like that on wheat.