Vegan Caesar Dressing

Yield: about ¾ cup

½    cup raw cashews, soaked in fresh, cold
       water overnight
¼    cup water, plus more as needed
1     tablespoon fresh lemon juice
1½ teaspoons Dijon mustard
2    teaspoons soy sauce,
       reduced sodium
1     garlic clove
2    teaspoons capers
½   teaspoon freshly ground black pepper
      pinch kosher salt, or more to taste
2    tablespoons extra virgin olive oil

Nutritional information per serving (2 tablespoons):
Calories 64 (62% from fat) • carb. 5g • pro. 2g • fat 5g • sat. fat 1g chol. 0mg • sod. 1780mg • calc. 48mg • fiber 2g

1. Insert the chopping blade into the work bowl of the food processor.
2. Drain and rinse cashews. Put all ingredients, except for the olive oil, into the work bowl and process on Low. While the unit is running, gradually add the oil through the drizzle hole in the food pusher. Once the oil is fully incorporated, switch to High and allow to process for an additional minute, or until very smooth.
3. If the dressing is too thick, add additional water, one tablespoon at a time, and continue to process on High.
4. Taste and adjust seasoning if necessary, adding salt if desired.