Ingredients

• 1 cup non-dairy milk
• 1/4 cup water
• 1/2 cup raw cashews
• 2 tbsp nutritional yeast 
• 2 garlic cloves, peeled
• 2 tbsp Lemon Juice
• 1 tbsp peach or white vinegar
• 1 tbsp Kalamata olive brine
• 1-2 tsp California balsamic teriyaki vinegar or vegan Worcestershire sauce 
• 1 tsp Dijon Mustard
• 1 tsp maple syrup
• 1/4 tsp salt — optional
• 10 turns whiskey barrel smoked black pepper — optional 

Method

1. Add ingredients to high powered blender and process on highest speed for 7 minutes until fully emulsified.
2. Pour into mason jar or other heat-safe container, set aside to cool, then refrigerate.

Notes

1. Dressing continues to thicken as it chills
2. Yield: about 2 1/2 cups