Vegan I Gluten Free Serves: ~2 cups
Time: 10 minutes + soaking time
1/4 cup raw cashews (soaked in boiled water for 30+ minutes)
1/4 cup water
3 tbsp. tahini
2 tbsp. lemon juice
2 tbsp. nutritional yeast
2 cloves garlic, minced
1 tsp. capers
1/2 tsp. dijon mustard
1/2 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. black pepper
Soak the cashews in boiled water for 30+ minutes.
Rinse and drain the cashews.
Place all the dressing ingredients in a blender or food processor and mix on medium until smooth and creamy. If it appears to be too thick, add more water 1 tbsp. at a time to adjust the consistency.
Store in the fridge 3-5 days.
Try it over a Roasted Chickpea Kale Caesar Salad.