Vegan Caesar Dressing

Makes about ¾ cup

½    cup raw cashews, soaked overnight
       in cold water
¼    cup water, plus more as needed
1     tablespoon fresh lemon juice
1½ teaspoons Dijon mustard
2    teaspoons reduced-sodium soy sauce
1    garlic clove, peeled
2    teaspoons capers
½   teaspoon freshly ground black pepper
      pinch kosher salt, plus 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 universal blade in the work bowl of the Cuisinart® 7-Cup or 9 Cup  Food Processor.
2. Drain and rinse the cashews. Put all ingredients except the olive oil in the work bowl and
process to combine. While the unit is running, gradually add the oil through the drizzle hole in the food pusher. Once the oil is fully incorporated, process for an additional minute, or until very smooth.
3. If the dressing is too thick, add water, 1 tablespoon at a time, and continue to process.
4. Taste and add salt, if desired.