Creamy Cashew Salad Dressing (Oil-Free Vinaigrette)

Ingredients

• 1 cup raw cashews (150g/5.3 oz)
• 1 and 1/3 cup cold water (325 ml)
• 3 and 1/2 tbsp white wine vinegar (52 ml; can substitute apple cider, sherry, red wine, or balsamic vinegar)
• 2 tsp Dijon mustard
• 1 and 1/2 tsp dried Italian herbs or herbes de Provence
• 1 small garlic clove (peeled)
• 3/4 tsp fine sea salt
• 1/4 tsp freshly cracked black pepper
• 1 tsp sweetener (optional; coconut sugar, maple syrup, or cane sugar)

Instructions

1. 1

   Soak the cashews in enough boiling water to cover for 10 minutes. Drain and set aside.

2. 2

   Place the drained cashews, cold water, white wine vinegar, Dijon mustard, dried Italian herbs, garlic clove, fine sea salt, freshly cracked black pepper, and sweetener (if using) in a blender. Process on high until completely blended and smooth, stopping to scrape down the container once or twice. The dressing will be fairly thin at this point.

3. 3

   Taste the dressing and adjust any of the seasonings to taste (salt, pepper, herbs, vinegar, garlic) and re-blend as needed.

4. 4

   Pour the dressing into a jar or other container. Cover and refrigerate for at least 2 hours to thicken.

5. 5

   Shake the container as needed to remix the dressing before serving.

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