By Lise-Anne Michel {Plum Planted}

Modified from Whitewater Cooks cookbook

Makes about 3 cups

Plant Based, Vegan, Paleo option, Gluten-free option, Sugar-free, Oil-free, Nut-free option.

Ingredients:

1 1/2 c. water

1 c. cashews, soaked

1/2 c. nutritional yeast

1/3 c. soy sauce (or gluten-free liquid aminos)

1/3 c. apple cider vinegar

2 cloves garlic

2 T tahini

Method:

1. Combine all ingredients in a high speed blender until smooth.

2. Transfer to a pourable dressing container and cool in the refrigerator in order for flavours to blend.

3. Serve.