This sauce is the little black dress of your kitchen, goes with everything and transforms to fit depending the occasion. Have it as a dip with crudités or tortilla chips, a vegan cream for topping your tacos, or as a nice alternative to mayo. It all depends on the consistency and the add ons.
1 cup raw cashew nuts, soak covered in water for at least 2 hours
1 garlic clove
2 Tbsp. lemon juice
1 1/2 Tbsp apple cider vinegar
1/4 cup + 2 Tbsp. water
1 Tbsp. Dijon mustard
1 1/2 Tbsp. neutral flavour oil
Salt and pepper to taste
Drain cashew nuts and using a high power blender or food processor blend everything except for 2 Tbsp. water, this are extra in case you need to make the sauce a bit runnier. Taste for seasoning and add more water if you'd like a more runny consistency. The sauce will be ready when is smooth and creamy.
If you make it, like it and find a new way of using it I'd love to know !
Meanwhile here are other ideas:
As a spread for sandwiches, as sauce for a vegetarian (or not) burger or adding capers and gherkin for a vegan tartare sauce for fish and chips.
* If you add 1 tsp of nutritional yeast flakes and a couple more spoonfuls of water it makes a nice vegan Caesar salad dressing.