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Place the cashews in a small bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
Add the drained cashews, 1/4 cup fresh water, lemon juice, capers, caper brine, nutritional yeast, Dijon mustard, garlic, vegan Worcestershire sauce, olive oil, salt, and black pepper to a blender or food processor.
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