1/2cupraw cashews, soaked in water for at least 10 minutes(75 g)
1cupunsweetened non-dairy milk(235 ml)
1 1/2tablespoonslemon juice
1teaspoonume plum vinegar
1/4cupfinely chopped fresh chives, divided(10 g)
1garlic clove, peeled and left whole
1/8teaspoonblack pepper(about 5 turns)
1tablespoonfinely chopped fresh parsley
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.
Dressing thickens up some upon refrigeration. This dressing can be made with green onions instead of chives.