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About the Recipe
Whatever you can cook, I can cook vegan ;-)
Ingredients
170g cashews
50ml rice milk (or any other plant-based milk)
1 tsp. Dijon mustard
Juice of ½ fresh lemon
Freshly ground black pepper
Pinch of salt
½ tsp. cayenne pepper (optional)
Preparation
Soak cashews for two hours. If you don’t have the time just place them in a small bowl and pour boiling water over them. Let them sit for 15 min.
Drain the cashews and place them with all the other ingredients in a blender and blitz until smooth.
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