1 cup raw cashews, soaked
3/4 cup water
1 tablespoon lemon juice, or more if needed (taste as you go)
1 teaspoon apple cider vinegar
1/2 teaspoon sea salt (add more to taste)
1/2 teaspoon Dijon mustard

If possible, soak the raw cashews for at least 4 hours or overnight if you do not have a high-speed blender. This is not necessary, but makes blending easier. Rinse soaked cashews add all other ingredients to a high speed blender. Blend until smooth. Put in the refrigerator to thicken.

Submitted by: kathys vegan kitchen