Servings: 1 cup

1/2 cup raw cashews, soaked in water for 10 minutes (65g) ½ cup raw cashews, soaked in water for 10 minutes (65g)
1 Medjool date, pit removed and soaked in hot water for 10 minutes 1 Medjool date, pit removed and soaked in hot water for 10 minutes
1 1/2 tablespoons lemon juice 1 ½ tablespoons lemon juice
1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
1/2 tablespoon brown rice vinegar ½ tablespoon brown rice vinegar
1/2 tablespoon coconut aminos ½ tablespoon coconut aminos
1/2 tablespoon tomato paste ½ tablespoon tomato paste
1/2 teaspoon salt ½ teaspoon salt
1/2 teaspoon mustard powder ½ teaspoon mustard powder
1/2 teaspoon garlic powder ½ teaspoon garlic powder
1/4 teaspoon sweet paprika ¼ teaspoon sweet paprika
2/3 cup water (160ml) ⅔ cup water (160ml)

Drain the cashews and the date and discard the soaking water.
Place the cashews and the date in your blender, along with the remaining ingredients.
Blend until super creamy and smooth. Store in the fridge