Description
This creamy, savory dressing is perfect drizzled over romaine (like a classic caesar) or tossed with kale.
Ingredients
Scale
- 1 cup raw cashews
- 1/4 cup lemon juice (from about 2 lemons)
- 2 tablespoons drained capers
- 1 tablespoon white miso (“shiro miso”)
- 1 tablespoon Dijon or brown mustard
- 1 medium garlic clove
- 1/2 teaspoon fine sea salt (or table salt)
- 1 cup filtered water
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the cashews in a blender and add enough boiling water to cover them by about 1 inch. Set aside for at least 30 minutes.
- Drain the water and add all the other ingredients except black pepper. Blend until completely smooth and creamy. Taste and adjust the seasonings if needed (the dressing should have a strong salty-tangy flavor). Stir the black pepper in at the end.
- Transfer to an airtight container/jar. For best results, chill in the fridge for at least 30 minutes before serving. (Store leftovers in the fridge and eat within 7 days.)
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 115
- Sodium: 310 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 3 g
