creamy mustard salad dressing
(yields about 10 servings)

2 cups raw, unsalted cashews
1 cup white wine vinegar
2 tablespoons raisins
1 1/2 teaspoons Dijon mustard
1 clove garlic
1 tablespoon nutritional yeast
1 cup almond milk or any other plant based milk
1 teaspoon tamari sauce

It is not necessary to soak the cashews, if you use a high speed blender.  Blend until creamy. Keep in the fridge for at least 1 week. If the dressing thickens (it does!) whisk in some water to each serving..

Spin-off:
thousand island dressing (kind of)

2 cups unsalted cashews
1 cup balsamic vinegar
1 tablespoon tomato paste
2 tablespoons raisins
1 cup almond milk
1 tablespoon nutritional yeast
1 teaspoon tamari paste

Blend until creamy.