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Place the cashews in a small bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse well.
Add the drained cashews, lemon juice, capers, caper brine, Dijon mustard, nutritional yeast, garlic, vegan Worcestershire sauce, black pepper, and water to a blender. Blend on high until completely smooth, about 60–90 seconds, scraping down the sides once halfway through.
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