Ingredients

• Raw cashew nuts (soaked 4 h in cold water or boiled 15 min then drained)
• Filtered water (adjust according to desired texture)
• Fresh lemon juice
• Capers (with some of their brine)
• Dijon mustard
• Fresh garlic (minced for better digestion)
• Food-grade yeast (nutritional yeast)
• Vegan Worcestershire sauce or tamari
• Sea salt and black pepper from the mill

Instructions

1. Soak the cashews for 4 hours in cold water, or boil for 15 minutes then drain.
2. Place all the ingredients, except the water, in a high-speed blender.
3. Add half of the water, then blend until smooth and homogeneous.
4. Gradually add the remaining water until the sauce coats the back of a spoon.
5. Refrigerate for at least 30 minutes before serving.