Eggless Egg Salad

MmMm this was very delish! :-)

1/4 cup water
juice from 1 lemon
1 clove garlic
1 tsp sea salt
1 1/2 cups raw cashews ( I soaked them)
1/2 tsp dry mustard
1/2 tsp turmeric, for color, add as needed
1 TBS apple cider vinegar

Place the water, lemon juice, garlic, sea salt,
and cashews in a food processor, and blend
until very smooth. With a spatula take the mixture
from the blender and place in a medium sized bowl.
Slowly stir the mustard, apple cider vinegar,and
turmeric until it reaches the color and flavor you desire.
I had to add more of each of them.

Serve it on top of crackers, celery sticks, or add a bit of
water to make a creamy salad dressing.

I decided to put it on a bed of spinach with some pumpkin
seeds and tomatoes topped with some paprika...Yummy!