This is a delicious dressing that can be used in a coleslaw, in a salad, on cooked vegetables in place of cheese sauce, with fish or chicken, or a tasty addition on a baked potato or kumara.

INGREDIENTS

1/2 cup cashews, unroasted
1/2 cup plant based milk (soy gives the creamiest result)
1/4 cup white balsamic vinegar
2 tsp miso paste
1 clove garlic, peeled and roughly chopped
1/8 tsp ground turmeric
1 tsp chilli flakes (or to taste)
1/2 tsp ground black pepper (or to taste)

METHOD

Add the cashew nuts to a bowl and pour boiling water over them until covered. Allow to soak for at least 10 minutes. Soaking overnight is good, if time allows. The dressing will be smoother and creamier if the cashews are left to soak for longer.

Drain cashews and add to the bowl of a blender. Note: It is important that you use a blender and not a food processor. The blender will do a better job of giving the dressing have a smooth consistency.

Add the other ingredients. Blend on maximum speed until a super smooth consistency is reached. If too thick, add more plant milk. Taste and adjust miso/garlic/pepper/chilli to your preference.

Pour into a bottle, and store in the fridge until needed. Shake before use. Lasts for a week.