Yield: 1 3/4-2 cups (enough dressing for 4 salads x 2 nights)
- 1 cup raw cashews,
- 1/2 cup water
- 4 tablespoons extra virgin olive oil
- 2 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 2 small garlic clove
- 1 tablespoon vegan Worcestershire sauce
- 4 teaspoons capers
- 1 teaspoon fine grain sea salt and pepper, or to taste
- Add the cashews and all other dressing ingredients (except salt) into a high speed blender, and blend on high until the dressing is smooth.
- Add a splash of water if necessary to get it blending.
- Add salt to taste and adjust other seasonings, if desired.
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