Ingredients
* 2 cups cashews
* 4 tbsp Apple Cider Vinegar
* 2 tbsp Braggs Liquid Aminos
* 4 tbsp Olive Oil
* 1/2 tsp Turmeric powder
* 1 tbsp Black Mustard Seeds
Directions
Put the cashews, vinegar, liquid aminos, and olive oil into the food processor. Once the cashews have visibly ground up a bit, add water slowly until the mixture becomes thick and creamy. The longer you let the food processor go, the more smooth it will become. Add the turmeric and mustard seeds, and let the processor go until the yellow color is even. Finished!
Thanks for sharing!!!
5 responses so far ↓
1 adam yu // May 21, 2008 at 7:54 pm
raw mustard, you’re a genius
2 Rachel // May 25, 2008 at 9:03 am
Looks delicious! Any ideas how long it might last in the fridge? I’m the only one eating raw in the house, and I doubt I could finish it off within 2 weeks.
3 rishi // May 25, 2008 at 3:25 pm
Hi Rachel. There’s not much in this recipe that spoils, and the vinegar tends to act like a preservative. I have personally kept this stuff for as long as 4 weeks, but beyond that I’m not sure.
4 Rachel // May 25, 2008 at 6:42 pm
Awesome! 4 weeks should be perfect. I’m looking forward to some delicious, mustardy sandwiches.
5 Ma Ananda Vibhooti // May 26, 2008 at 12:05 pm
This is really delicious, and last for quite a while in the fridge.
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