2 cups cashews, soaked for 4 hours or more
1 1/2 cups of water from soaking the cashews
3/4 cup fresh lemon juice
1/4 - 1/2 cups spicy brown mustard
2 teaspoons sea salt
garlic (the real recipe calls for 5 cloves, but I do not use any garlic at all)
Place the water and all of the ingredients in a high-speed blender and blend until really smooth and creamy. This is good with sunflower pates and salads and potato salads and on sandwiches. Use it like real mayo. It is really, really good! This makes a ton, so you can reduce the recipe if you like.
I think I am going to try this recipe without the mustard and make it slightly sweet for Waldorf Salad and Carrot-Raisin-Coconut Salad. I bet it will be good!
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