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Author Notes: A creamy, tangy, slightly sweet vegan dressing. Drizzle over salads and roasted vegetables or use as a dip. —Kayli Dice
Makes about 3 cups
- 1 cup raw cashews
- 3/4 cup warm water
- 2 tablespoons grainy mustard
- 2 cloves of garlic, peeled
- 3 tablespoons maple syrup
- 5 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Combine all ingredients in a high-powered blender and blend until completely smooth, about 1-2 minutes.
- Store in refrigerator for up to one week.
- This recipe was entered in the contest for Your Best Vegan Recipe
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