You will need a high-powered blender such as a Vitamix to make this recipe. I like to store it in a wide-mouthed mason jar. You can keep it in your refrigerator for about 2 weeks. Use it to toss with shredded cabbage for a healthy coleslaw!
Preparation Note
The cashews need to be soaked for about 3 hours prior to making this recipe.
Ingredients
1 cups
raw cashews
soaked for about 3 hours
¼ cups
water
2 tablespoons
raw apple cider vinegar
2 tablespoons
freshly squeezed
lemon juice
½ teaspoons
dry mustard powder
1 teaspoons
sea salt
6 tablespoons
extra virgin olive oil