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)
In a food processor or blender, blend cashews with 1 cup water until smooth.
Add remaining ingredients to the blender or food processor and mix until smooth.
Calories: 724 | Fat: 70 g | Protein: 12 g | Sodium: 299 mg | Fiber: 2 g