First of all, where did this name come from? Oh, yeah…here. Apparently, it’s still unclear as to who actually came up with this recipe. Secondly, I did not like the looks, much less the taste of this traditional recipe that came from a bottle labeled by a certain large food corporation who shall remain nameless. Most importantly, here is my delicious and easy to make recipe adapted from Nouveau Raw.

Total time: 4-6 minutes (if not soaking the cashews)

Makes about 2 1/2 cups


  • 1 cup raw, unsalted cashews, either soaked in water for 2+ hours, or microwaved for 3 minutes
  • 1/2 cup sun-dried tomatoes, rehydrated in 3/4 cup warm water
  • 1/4 cup water
  • 4 Tbsp lemon juice
  • 2-3 Medjool dates, pitted
  • 2 Tbsp vegan Worcestershire (I use Annie’s)
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 2 Tbsp raw apple cider vinegar
  • 1/4 cup red onions, chopped
  • 1/2 cup sweet pickle, chopped


  1. After soaking the cashews, discard the water and place in a high-speed blender.
  2. Rehydrate the sun-dried tomatoes by placing them in enough hot water to cover and soak for 10 minutes or until soft.
  3. Add the water, lemon juice, dates, onion powder, chili powder, garlic powder, Worcestershire and vinegar. Blend until really creamy. This can take 1-3 minutes, depending on your blender.
  4. Add the sun-dried tomatoes with the soak water, and blend long enough to break down the tomatoes into small flecks.
  5. Transfer to a medium sized bowl and stir in the finely chopped onions and pickle.
  6. Store in a tightly sealed container in the fridge for up to 2 weeks.