Dill remoulade sauce

Ingredients

• 100 g Cashew nuts
• 180 ml Water
• 1 tbsp Lemon juice, fresh
• 2 tbsp Grainy mustard
• 2 tsp Apple cider vinegar
• 2 tbsp Dill weed, fresh, chopped
• 2 pcs Spring onions, chopped
• 2 clove Garlic, chopped

Method

1. Soak the cashews for four hours.
2. Rinse and drain when ready to use.
3. Place the cashews and remaining ingredients into a food blender.
4. Blend until smooth.
5. Serve.