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Cashew Mustard Dressing
½ cup roasted cashews 1 tbsp seed mustard 2 tbsp lemon juice 1 tsp honey ½ tsp salt about ½ cup water, to thin
© Annabel Langbein Media
Place all ingredients in a food processor and whizz to a smooth sauce. Thin with a little extra water if desired to reach your preferred consistency. Store in a jar in the fridge for up to 2 weeks.
This recipe is from my book The Free Range Cook: Through the Seasons
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