- 1/2 cup raw cashews
- 2¾ tablespoons water
- 2 tablespoons olive oil
- 1¾ tablespoons apple cider vinegar
- 1¼ tablespoon tamari
- 1/4 tablespoon lemon juice
- 1/4 teaspoon black pepper
combine all ingredients in a magic bullet or blender, and let soak for about an hour. after soaking, puree the heck out of it until the cashews have been effectively pulverized. add a little water along the way if needed or if you like thinner dressings. makes enough for 2 or 3 salads and will keep in the fridge (sealed) for a couple of days.
served here over a yummy kale salad, courtesy of my awesome csa, greeley gardens.