Egg-less Deviled Eggs

1/3 cup water (use more as needed)
Juice from one small lemon
1 clove garlic, peeled
1 ½ teaspoons sea salt
1 ½ cups raw cashews
½ teaspoon dry mustard
1 Tablespoon apple cider vinegar
 ½ teaspoon turmeric

Place the water, lemon juice, garlic, sea salt and cashews in the high speed blender, and blend until very smooth. Place the mixture in a medium sized bowl. Stir in the mustard, white vinegar, and turmeric until it reaches the color and flavor you desire. Serve on top of crackers, celery sticks, or add a bit of water to make a creamy salad dressing.