Soak the cashew nuts overnight in water.
Combine the soaked cashew nuts, chopped garlic, Dijon mustard, paprika, turmeric powder, and cayenne pepper in a high-speed blender.
Gently blitz to break down the nuts.
Once broken down, add lemon juice, apple cider vinegar, salt and pepper.
Blend until the mix becomes too thick or too dry.
Slowly add water in a trickle while still blending until a smooth paste forms.
Continue adding water, a little at a time, until the mixture thickens to your desired dressing consistency.
Pour into a container suitable for refrigeration and store for up to one month.
