Servings: 1 cup

2 teaspoons sesame seeds, toasted 2 teaspoons sesame seeds, toasted
1/3 cup raw cashews, soaked in water for 10 minutes (55g) ⅓ cup raw cashews, soaked in water for 10 minutes (55g)
1/4 cup low sodium soy sauce (60ml) ¼ cup low sodium soy sauce (60ml)
1/4 cup brown rice vinegar (60ml) ¼ cup brown rice vinegar (60ml)
1/4 cup water (60ml) ¼ cup water (60ml)
1 garlic clove, peeled and left whole 1 garlic clove, peeled and left whole
2 tablespoons 100% pure maple syrup 2 tablespoons 100% pure maple syrup
1 tablespoon lemon juice 1 tablespoon lemon juice
1/2 tablespoon minced fresh ginger ½ tablespoon minced fresh ginger
1 teaspoon Dijon mustard 1 teaspoon Dijon mustard

Heat a small skillet over medium heat for 2 minutes. Add the sesame seeds and stir for 1­2
minutes, until they're toasted and aromatic, then transfer to a small bowl to cool.
Transfer toasted sesame seeds to your blender
Drain the cashews (discard the soaking water) and add them to the
blender, along with the soy sauce, rice vinegar, water, garlic, maple syrup, lemon juice, ginger
and Dijon mustard. Blend until smooth and creamy, about 2 minutes.
Store in the fridge