Vegan & vegetarian friendly
1 cup Alison’s Pantry natural cashews, (soaked in water for at least 6 hours or overnight, drained and well rinsed)
2 tbsp grapeseed, sunflower or rice bran oil
1 tbsp lemon juice
1 tsp apple cider vinegar
1 garlic clove, crushed
1 tsp Dijon mustard
¼ cup water
½ tsp salt
¼ tsp ground black or white pepper
Add prepared cashews to a high-speed processor/bullet along with the remaining ingredients and blend until smooth and creamy. Season to taste.
Store in a jar or airtight container in the fridge for 3-4 days.