Blend first til creamy:
1/4 C raw cashews
1/8 C lemon juice
1 TB white vinegar (white wine, komezu or other vinegar)
Then add and blend:
1/8 C cashews (in addition to what's already in the blender)
1/2 C water
2 tea miso
2 tea dijon mustard
1 clove garlic
1 TB olive oil
1 TB kombu, chopped
Last, add 1/8 C olives (black or kalamata, pitted) and pulse to combine.
Pour into containers and refrigerate. It will thicken as it cools. Makes about 1 cups.
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