Sriracha Mayo

makes 250 g (9 fl oz/1 cup)

A lovely zingy salad dressing, and another great dipping sauce for sweet potato chips.

3 tablespoons Sadhana hot sauce

235 g (8½ oz/1½ cups) activated cashew nuts

185 ml (6 fl oz/¾ cup) filtered alkaline water

4 tablespoons apple cider vinegar

4 tablespoons lemon juice

4 tablespoons cold-pressed extra virgin olive oil

1 tablespoon coconut nectar

2 garlic cloves, peeled

1 teaspoon Himalayan pink salt or Celtic sea salt

• Blend all the ingredients in a high-speed blender until smooth. Pour into a clean, airtight glass jar and seal the lid.
• The mayo will keep in the fridge for 5 days.