¼cup(59ml)lemon juiceabout the juice from 1 large lemon
¼teaspoonblack pepper
¼teaspoononion powder
¼teaspoonkosher salt
⅛teaspoonmustard powder
Instructions
Place the cashews in a bowl or jar and cover them with water. Allow them to soak for about 1 ½ - 2 hours. You can soak them up to 4 hours, but if you plan to do so, soak them in the refrigerator.
Drain the cashews and pour them into a high-speed blender. Add ¾ cup water along with the remaining ingredients. Blend for 30-40 seconds, or until the mixture is very smooth.
Pour the mixture into a glass mason jar, then add the remaining water to the blender and blend for 5 seconds. This will help loosen up any leftover sauce on the edges of the blender. Pour the liquid into the jar and mix with a spoon until the sauce is well combined. Season with salt and pepper to taste in case you’d like to add more.
Place a lid on the sauce and place in the refrigerator. The sauce will last for about 3-4 days in the fridge. It’s possible the sauce will last longer than that, but it never lasts very long in my house because we eat it right away!
Notes
Don’t soak the cashews overnight. The end result for the sauce will be more gritty and not as smooth.For a thicker sauce, you can use ¾ cup water. For a sauce that’s medium thickness and will work well for pasta and other dishes, use the full cup.