(Based on a recipe created by The Natural Gourmet Center (now part of I.C.E.) which uses silken tofu in place of cashews)
3 T. plus 2 tsp peeled, freshly grated horseradish (Note: If you can't find fresh horseradish you can use jarred horseradish, just rinse and strain out the liquid)
1 cup soaked cashews
¼ cup extra virgin olive oil (you can substitute with grape seed oil)
¼ cup chickpea miso
½ cup water
1 garlic clove (sliced)
1 lemon, juiced (3 tablespoons)
1 tablespoon brown rice vinegar (or any rice vinegar)
1 tablespoon umeboshi paste (optional)
1 teaspoon Dijon or grain mustard
Salt and black pepper to taste
Tabasco sauce to taste
Soak cashews in water for at least 30 minutes. Add all ingredients to blender, and mix on high speed until smooth and creamy! Will keep for up to four or five days in the refrigerator. If it thickens, you can thin with a little water and an additional pinch of salt/spice as needed.