100g raw cashew nut – 3/4 cup
5 to 6 garlic cloves
1/2 tablespoon salt (I have used pink Himalayan salt)
300ml Water – 1+1/4 cup
2 tablespoon while vinegar (I have used white wine vinegar)
1/2 teaspoon freshly ground black pepper
1/2 tablespoon Dijon or 1 teaspoon Yellow Mustard
Add the cauliflower, raw cashews, g arlic, salt and water to a pot. Cover the lid and bring it to a gentle boil. Once the water starts to boil, reduce the heat to low and cook it until the cauliflower is soft, for about 15 to 20 minutes (cooking time depends on the cauliflower you are using).
Once cooked turn off the heat and let it cool down to room temperature. Then transfer the contents (along with any remaining liquid) from the pot to a blender. Add white vinegar, ground black pepper and mustard to it and blend it to a very smooth puree. It should turn light and airy once blended.
Transfer it to an air tight container and let it chill and set in the refrigerator for at least 5 to 6 hours. This will thicken the puree and help it get the right texture.
Enjoy it in your favourite sandwiches, as a dip or even as a salad dressing. If stored well it can last up to 10 days.
– To get best results try to measure the ingredients by weight
– Dijon or yellow mustard both work equally well in this recipe
– If stored well it can last in the refrigerator for up to 10 days