Although the original recipe in The Bold Vegetarian Chef by Ken Charney is terrific, I had to adapt this version to the ingredients I had on hand. about 4 tablespoons of plain cashews
about 2 garlic cloves, chopped
about 1 to 2 tablespoons mustard powder
3 tablespoons nutritional yeast
1/2 sheet toasted nori, crumbled
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons lemon uice
2 tablespoons soy sauce
2 tablespoons olive oil
about 1/4 cup water
Mix all the ingredients in a food processor or blender. Adjust amount of water to achieve desired consistency.
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