Our family just loves this little spread—I call it a nut mayonnaise, but a tablespoon or two also makes a great addition to a homemade salad dressing, and it is an absolute delight as a dip for a crudite platter.
Fully stocked with healthy omega-3 fats, protein, vitamin E and fiber, it’s certainly more than a condiment—it actually supplies nutrients while delivering on a slightly tangy flavor profile.
Makes approximately 2 cups
• 1 cup each raw Cashews and Walnuts, soaked overnight in salt water and drained
• Juice of 1 fresh Lemon
• 1/3 cup organic Extra Virgin Olive Oil
• 1 ½ tsp. Apple Cider Vinegar
• ¾ tsp. Mustard Powder
• ½ tsp. Onion Powder
• ¾ tsp. Sea Salt, or to taste
Combine all ingredients in a blender or food processor and blend well to a very smooth consistency. Refrigerate for at least two hours before eating, to allow flavors to meld. Keeps refrigerated for one week.