If you have a high-powdered blender you can skip straight to step 2. If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.
Add the cashews, 1/2 cups water, lime juice, cliantro, mustard, garlic, and pepper to a blender and blend until smooth and creamy.
Notes
Nut-free: to make nut-free, sub the cashews for raw sunflower seeds. Boil the raw sunflower seeds for 15 minutes, drain, rinse, and continue with the recipe.