*Raw Cashews (unsalted, not roasted) x ½ cup (plus water for soaking)
*Lemon juice from half a lemon
*Capers x 1 teaspoon
*Dijon mustard x 1 teaspoon
*Garlic x ½ clove or less, minced
*Water x ½ cup
*Salt and pepper to taste
-Cover cashews with water and allow to soak for an hour or longer. Even overnight is fine. Then drain-off water before using.
-In a high speed blender (like Nutri-Bullet or Ninja-bullet) add all ingredients including softened cashews. Remember to discard water cashews were soaking in.
-Blend until cashews have completely liquified and you have a creamy dressing consistency. Taste and adjust flavours if needed (eg. more garlic or mustard)
-Serve salad dressing at table and pour over salad ingredients right before consuming. Alternatively, refrigerate (this will slightly thicken the dressing) and serve as a dip with vegie crudites. Will keep in the fridge, covered for 2 days.
