And it was good, you guys. The flavor is somewhere between Wheatsville’s cashew-tamari dressing and Mother’s Cafe’s version of it. It’s creamy and rich from the cashews, but also tangy and earthy from the vinegar and tamari.
The raw cashews in the recipe are soaked, which softens them up and makes them blend perfectly with the seasonings. The dressing should be creamy and smooth-textured, but if you want to, you can leave little bits of cashew for texture, or even stir in chopped, toasted cashews after blending for crunch.
Here’s the recipe:
Cashew Tamari Dressing
1/2 cup raw cashews
1 clove garlic, minced
2 tablespoons plus 1 teaspoon tamari
2 tablespoons plus 1 teaspoon apple cider vinegar
3 tablespoons sunflower oil (or other neutral oil)
1/4 cup water
1/2 teaspoon freshly ground black pepper
In a small bowl, cover the cashews with water. Cover and refrigerate overnight.
The next day, drain the cashews. Place them, along with the rest of the ingredients, into a blender and blend on high until smooth. You might need a little extra water if the mixture is too thick – you want a nice, pourable consistency.
Serve with salad, raw veggies, or fried tofu.