¾cupraw cashews, soaked in water for at least 10 minutes(100 g)
1tablespoonpitted, chopped dried date, soaked in water for 10 minutes(can soak cashews and date together in same bowl)
1cupwater(235 ml)
2tablespoonstomato paste
1tablespoonapple cider vinegar
2teaspoonslemon juice
½teaspoonsalt
¼teaspoononion powder
¼teaspoongarlic powder
⅛teaspoonsmoked paprika powder
⅔cupdiced dill pickle(100 g)
⅓cupfinely-diced red onion(45 g)
¼teaspoonblack pepper(about 10 turns)
Instructions
Drain and discard the cashew and date soaking water and place the cashews and dates into your blender, along with the new water, tomato paste, apple cider vinegar, lemon juice, salt, onion powder, garlic powder and smoked paprika. Blend until super creamy and smooth.
Pour the Dressing into a container with a lid. Add the pickle, onion and black pepper and stir until well combined. Store, covered, in your fridge.
Notes
Note: The flavors and texture of this dressing achieve optimal yumminess after refrigeration.