Cooking Instructions
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Step 1
Rinse the
Cashew Nuts (1/2 cup)
very well and place in a blender with the
Water (1/3 cup)
Water (1 Tbsp)
and blend until you get a cream.
Step 2
Once you have a well blended cashew cream, add water,
Extra-Virgin Olive Oil (1 Tbsp)
,
Nutritional Yeast (1 Tbsp)
,
Lemon (1/2)
,
Dijon Mustard (1 tsp)
,
Capers (1 1/2 Tbsp)
,
Garlic (1 clove)
,
Tamari Soy Sauce (1 tsp)
,
Kelp Granules (1 tsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
to the blender. Blend until very well combined and smooth.
