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- 17½ g cashew
Boil the kettle and pour the water over the cashews to cover them and soak them for 15 minutes.
- ⅛ lemon
- ¼ cloves garlic
- ⅛ tsp onion powder
- ⅛ tsp Dijon mustard
- ⅛ tsp sea salt
While the cashews are soaking, zest and juice the lemon and add half the zest to a blender along with 2 tablespoons of lemon juice, peeled garlic cloves, onion powder, mustard, salt and pepper.
- 22½ ml water
Add the water to the blender. If you want a thick consistency add 120ml, if you want it more ‘drizzable’, add all 180ml.
After they’re done soaking, drain and rinse the cashews and add to the blender.
Blend it all together until it’s creamy and the consistency you want. Add more water gradually if it’s still thicker than you’d like. Scrap down the sides as you go. If you’re using a food processor, you may need to blend for longer and it may not get quick as smooth.
Add the rest of the lemon zest.
Taste and adjust to suit; more salt for saltiness, more lemon juice for more acidity.
Enjoy your meal!