MOCK MUSTARD (Caring Kitchens Recipe)
Blend in blender:
Put in a small pot and cook until thickened, stirring constantly. Cool.
Blend in a blender until creamy:
Add the above thickened lemon juice to the creamy cashews (boiled and rinsed before using) (boil and rinse) and blend.
Add and blend:
Put in a glass container and keep in the refrigerator.
This will keep about 1 week.
(Taken from the cookbook “Caring Kitchens”)
Blend in blender:
- 1 cup “Real Lemon” juice, bottled or a cup of fresh squeezed lemon juice
- ¼ cup sprouted spelt flour or pastry flour
Put in a small pot and cook until thickened, stirring constantly. Cool.
Blend in a blender until creamy:
- ⅓ cup cashews (boiled and rinsed before using)
- ⅓ cup water
Add the above thickened lemon juice to the creamy cashews (boiled and rinsed before using) (boil and rinse) and blend.
Add and blend:
- ⅓ cup oil
- 2 cloves of garlic
- 2 T. honey
- ½ tsp. onion salt
- ½ tsp. turmeric
Put in a glass container and keep in the refrigerator.
This will keep about 1 week.
(Taken from the cookbook “Caring Kitchens”)