Ingredients

The following ingredients have 4 Servings
  • 3/4 cup cashews (soaked)
  • 3.5 oz silken tofu (or vegan cream cheese (*see notes))
  • 1 tbsp oil (optional (*see notes))
  • 2 tsp white vinegar
  • 1/2 tsp Dijon mustard
  • 1/2-3/4 tsp salt
  • 1/2 tsp sugar (of choice)
  • 1 pinch of Kala Namak (optional (*see notes))
  • 1/4 cup water ((*see notes))

Instruction

  • Start by soaking cashews in very hot water for at least 30 minutes until softened. You can also soak them overnight.
  • Drain and rinse soaked cashews, transfer them to a blender, and add all other ingredients. Blend until completely smooth and lump-free, scraping down the sides of the blender a couple of times, if needed. Try it and add more salt/vinegar/mustard to taste.
  • Transfer to a sealed container and either serve immediately or chill in the fridge for a few hours. Store in the fridge for up to 5 days.