Name: Cashew Dressing
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 1 cup cashews (soaked in hot water for 30 minutes, then drained and rinsed); 3/4 cup water + more depending on how thick you want it to be; 1-2 cloves garlic (or more, depending on size); 1/2-1 lemon, juiced (I used a whole lemon but if you don't like your dressings too tangy, start with 1/2 and add more if needed); 1 tbsp tahini (optional); 1-2 tbsp nutritional yeast (optional); 1/4 tsp onion powder; 1/4 tsp sea salt; freshly cracked black pepper to taste

Ingredients

Units Scale

1 cup cashews (soaked in hot water for 30 minutes, then drained and rinsed)
3/4 cup water + more depending on how thick you want it to be
1-2 cloves garlic (or more, depending on size)
1/2-1 lemon, juiced (I used a whole lemon but if you don't like your dressings too tangy, start with 1/2 and add more if needed)
1 tbsp tahini (optional)
1-2 tbsp nutritional yeast (optional)
1/4 tsp onion powder
1/4 tsp sea salt
freshly cracked black pepper to taste

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Instructions

Add everything into a high-speed blender and blend on high until smooth.
Add more water if it's too thick. If you don't plan on using it right away, add 2-3 tbsp more water because it will thicken up in the fridge. If it's still too thick when you're ready to use it, just add more water and stir.
Store in the fridge in an airtight container for 2-3 days.