*You can skip this step if using a strong blender*. In a heat-safe bowl, cover the cashews with an inch of boiling water. Let sit for 10 minutes. Alternatively, cover with cool water and soak overnight.
To a blender add the drained cashews, garlic, olive oil, nutritional yeast, lemon juice, Worcestershire sauce, mustard, salt, and ¼ cup water.
Blend until smooth and creamy. This will take 1-2 minutes depending on the strength of your blender. Add up to an additional ¼ cup of water as needed to thin the dressing.
Taste and adjust seasonings as desired. For more saltiness, add additional salt or Worcestershire sauce. For additional tanginess, add more lemon juice or mustard. Enjoy!
Notes
Cashews: I use raw, unsalted cashews because they provide a blank palette. Roasted cashews tend to add an oilier flavor, but they will work in a pinch.
I serve this dressing with my Vegetarian Caesar Salad. It makes enough for 4 decently-sized salads.
The dressing keeps for up to a week. It will thicken up during refrigeration. Add a splash of water to thin, as needed.
This dressing freezes well. I like to use mason jars for storage and freezing. When ready to use, let thaw overnight in the fridge.