½cupraw cashews, soaked in water for at least 10 minutes(75 g)
1cupunsweetened non-dairy milk(235 ml)
1 ½tablespoonslemon juice
1teaspoonume plum vinegar
¼cupfinely chopped fresh chives, divided(10 g)
1garlic clove, peeled and left whole
1teaspoondijon mustard
½teaspoononion powder
½teaspoongarlic powder
½teaspoonsalt
⅛teaspoonblack pepper(about 5 turns)
1tablespoonfinely chopped fresh parsley
Instructions
Soak the cashews in water and set aside.
Place the non-dairy milk, lemon juice, and ume plum vinegar into your blender and gently swish the container to mix the ingredients.
Drain and discard the water from the cashews. Place the cashews and half of the chives (2 tablespoons) into your blender, along with the garlic clove, dijon mustard, onion powder, garlic powder, salt, and black pepper.
Blend until super creamy and smooth. Transfer the dressing to a container and stir in the rest of the chives (2 tablespoons) and parsley. Store in the fridge.
Notes
Dressing thickens up some upon refrigeration. This dressing can be made with green onions instead of chives.