Makes 1 1/2 cups


  • 1 cup raw cashews

  • 3/4 cup soy milk (or plant based equivalent)

  • 2 tablespoon lemon juice

  • 1 teaspoon cider vinegar

  • 1 teaspoon Dijon mustard

  • 2 garlic cloves

  • 1/4 tsp Tabasco sauce

  • salt and pepper to taste

Soak cashews in boiling water for at least 1 hr (2-3hrs if you have time, or with cold water overnight). Drain and add to bullet or food processor along with plant milk, lemon juice and apple cider vinegar. Mix on high until smooth in consistency. Add the rest of the ingredients and processes until well combined. Store in the fridge for up to five days. Great for sandwiches, as a salad dressing or on pizza.