This stays good for about a week and it freezes well.
AuthorMolly Patrick of Clean Food Dirty Girl
1/4cupcashews30g, soaked in water for at least 10 minutes
1/2cupunsweetened soy milk120ml
1 1/2teaspoonsapple cider vinegar
Drain the cashews and discard the water. Place the cashews into your blender, along with the rest of the ingredients (tahini, soy milk, onion powder, garlic powder, salt, apple cider vinegar, mustard and Coconut Aminos).
Blend until super creamy and smooth, about two or three minutes.