Prep time
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Cuisine: raw food, raw vegan, gluten-free
Serves: 6
  • 1 cup cashews
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • ¼ cup water
  • 1 teaspoon maple syrup
  • ¾ teaspoon dry mustard
  • ¾ teaspoon black salt or salt
  1. Soak the cashews for 2-4 hours. Rinse and drain well.
  2. Add all ingredients into the blender and blend until smooth.
Black salt is a salt high in sulfur, and tastes a little bit like eggs. If you don't have it, you can just use whatever salt you have.

Store it in an air-tight container. Keeps for 5 days.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at