Creamy Cashew Salad Dressing

– 1/2 cup raw cashews*
– 1/2 cup water
– 1 Tablespoon lemon juice
– 1 Tablespoon tamari
– 1 heaping Tablespoon fresh cilantro leaves
– 1 small clove garlic

1. Put all of the ingredients in the blender and blend until smooth.

The dressing will keep in a covered container in the refrigerator for up to 5 days. It will continue to thicken over time. If necessary, thin the dressing with a splash of water.

If you don’t have a high-speed blender, you have three options:
1.Soak the cashews in water overnight and drain before following the recipe.
2.Grind the dry, raw cashews first in a coffee grinder until they become a flour, and then put them in the blender.
3.Cover the cashews in boiling water and let them soak 10-20 minutes before draining and using.)