Steps
1. Drain and rinse the soaked cashews.
2. In a blender, combine the soaked cashews, apple cider vinegar, Dijon mustard, garlic powder, salt, and nutritional yeast.
3. Gradually add water while blending until you achieve a smooth, creamy consistency.
4. Taste and adjust seasoning as necessary, adding more salt or vinegar to taste.
5. Transfer the mayo to a container and refrigerate for at least 30 minutes to thicken.