Serve this condiment with the Jicama “Potato” Salad recipe and the Mock-Tuna Salad Sandwich. Blending in ¼ teaspoon fresh horseradish adds some heat to the recipe. This recipe works great with almond milk, macadamia nuts, pine nuts, avocado, or young coconut in place of the cashews.

INGREDIENTS | SERVES 2

• 1 cup cashews, soaked for 3–6 hours
• 1 cup water
• ¼ cup coconut oil
• 2 tablespoons olive oil
• ¼ teaspoon ground mustard seeds or mustard powder
• 2 teaspoons lemon juice
• ¼ teaspoon salt
• ¼ teaspoon minced garlic (optional)

1. In a food processor or blender, blend cashews with 1 cup water until smooth.

2. Add remaining ingredients to the blender or food processor and mix until smooth.

PER SERVING:

Calories: 724 | Fat: 70 g | Protein: 12 g | Sodium: 299 mg | Fiber: 2 g