1 cup raw cashews (soaked overnight)
2 Tablespoons date paste (or 1 Tablespoon agave syrup)
1 Tablespoons lemon juice
1 Tablespoons apple cider vinegar
1 teaspoon prepared mustard (yellow or dijon)
1 teaspoon garlic powder
½ teaspoon onion powder
salt to taste (optional)
¼ to ½ cup water
Soak the cashews in a 4-cup container filled with water for at least four hours. Cashews may be kept on the counter or in the refrigerator while soaking.
Drain and rinse cashews and place in a blender.
Add the rest of the ingredients and process until smooth.
Adjust the the salt to your preference.
Use immediately or store in the refrigerator. Mayo will keep for 4 days.