1/2 Cup raw cashew nuts, soaked in water overnight
3 Tbsp olive oil
1 Lemon, juiced
1/3 Cup water
1 tsp dijon mustard
1 tsp honey
1 clove garlic
2 tsp capers
1 Tbsp caper brine from the caper jar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
Soak cashews in water overnight
When the cashews have doubled in size and are soft to the touch, strain them and add them to a high power bender or food processor.
Add the remaining ingredients to the blender or food processor and process until you have a creamy and smooth consistency. This can take up to 5 minutes and you may need to add a splash of water depending on your desired consistency.
Storage: store in an airtight container in the fridge for up to 1 week.