1cupRaw cashews(option to soak overnight in cool water, or in hot water for 1 hour)
1tspDijon mustard
1/2tspEach sea salt and black pepper, plus more to taste
8-12Medium cloves fresh garlicChopped
4tspCapers in brine
2tspBrine juice from capers
6tbspLemon juice*
3-4tbspOlive oil
1/2cupHot water
1tspChickpea (or soy) miso paste
1tspPure maple syrup (or sub Stevia to taste)
Instructions
To prepare dressing, add raw cashews, dijon mustard, salt, pepper, garlic, capers, brine juice (from capers), lemon juice, olive oil, hot water, miso paste, and maple syrup to a blender.
Blend until creamy and smooth, scraping down sides as needed. Add enough water to thin until pourable.
Taste and adjust seasonings as needed, adding more lemon or mustard for zing, salt or capers for saltiness, olive oil for creaminess, maple syrup to sweeten, or miso for more depth of flavor.
Notes
* 2 large lemons yield ~6 Tbsp or 90 mlRecipe adapted from Minimalist Baker