Ingredients

• Ingredients Units USM Scale 1x2x3x 3/4 cup raw cashews 1/2 cup water 1 – 2 garlic cloves 2 teaspoons capers 1 – 2 teaspoons dijon 2 teaspoons lemon juice or 1 tsp apple cider vinegar 1/2 teaspoon salt 1/4 teaspoon pepper

Preparation

• Instructions Soak the cashews: Soak the cashews in hot, not boiling, water for at least five minutes. If you have digestive sensitivities to nuts, be sure to soak them in cool water for 2 – 3 hours to aid with digestion. Drain well. Assemble dressing: Using a blender or food processor, add the soaked cashews, water, garlic, capers, dijon, lemon juice, salt and pepper, blend until smooth and creamy, about 1 minute, stopping to scrape down the sides as needed. If you find it tough to blend, add a tad bit more water as needed to help it move along. Add more water to thin. Taste for flavor. Makes about 1 cup. Store: Leftovers can be stored in the refrigerator for up to 6 – 7 days. Give a good stir before using.