Cashew, lemon & mustard spread
A smooth, egg-free cashew spread with lemon and mustard.
AI-generated food image for illustration. Presentation may differ from the recipe.
Ingredients
Suggested kitchen quantities. See the source note.
In the kitchen
- 1
Cover the cashews with water and soak overnight in the refrigerator. Drain and discard the soaking water.
- 2
Blend with mustard, lemon juice and 100 ml fresh drinking water until smooth.
- 3
Taste before adding salt. Serve as a spread or dressing and refrigerate promptly.
Contains cashews and mustard. The original fixed salt quantity is replaced with optional salt. This is a condiment, not a complete meal.
Shared with care.
Credited clearly.
The post supplies quantities and a soak-and-blend method and credits an unnamed healthy-cooking booklet. We retain the core amounts while making salt optional. Refrigerated soaking, servings and time are untested editorial details; the underlying booklet has not been identified or checked.
Original ingredients, translated: 100 g raw cashews soaked overnight, 1 tsp mustard, juice of half a lemon, half a tsp Himalayan salt and 100 ml water; discard soaking water and blend.
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