A bit vinegary. Used agave instead of maple syrup.
Made it again. This time I added a bit of cashew butter to ease the vinegar flavor and use agave. Much better!
This time I revamped the recipe: 1 cup soaked cashews, 1 3/4 cup soy milk, 1 tbl yellow mustard, 4 tablespoons Dijon mustard, 1 tsp crushed garlic, 1/4 cup agave syrup.
