Tartare Sauce

makes 250 ml (9 fl oz/1 cup)

This tartare sauce tastes like the real thing. It’s awesome — especially with the Mushroom calamari.

155 g (5½ oz/1 cup) activated cashew nuts, soaked in filtered alkaline water for 1 hour, then drained

125 ml (4 fl oz/½ cup) filtered alkaline water

1 tablespoon apple cider vinegar

2 teaspoons lemon juice

½ teaspoon garlic powder

½ teaspoon Himalayan pink salt or Celtic sea salt

90 g (3¼ oz/½ cup) dill pickles, finely chopped, plus 1 tablespoon of the pickle brine

4 tablespoons finely chopped spring onion (scallion)

2 tablespoons chopped dill

• Blend all the ingredients, except the pickles, spring onion and dill, in a high-speed blender until smooth.
• Pour into a clean glass jar and stir in the remaining ingredients. Seal the jar and store in the fridge.
• The sauce will keep in the fridge for 5 days.