Caesar Sauce with Cashews
Ingredients
-
Cashew Nuts with White Kampot Pepper and Salt
100g
-
Lemon juice
40ml
-
Water
40ml
-
Dijon Mustard
20g
-
Capers
10g (optional)
-
Garlic
1 clove
-
Olive oil
10ml
Soak the Cashews in water for at least 2 hours or overnight. Drain and rinse.
In a blender or food processor, add the cashew nuts, lemon juice, water, Dijon mustard, capers, garlic and olive oil.
Blend until smooth and creamy. If the sauce is too thick, add a little more water, a tablespoon at a time, until you reach the desired consistency.
Transfer the sauce to an airtight container and refrigerate for at least 30 minutes.
Serve on your favourite salad or use as a dipping sauce!
