Vegan Caesar Salad Dressing

1 cup raw cashews
1 cup plant milk (I used rice milk)
2 Tbsp nutritional yeast flakes
1/2 tsp Dijon mustard
1 large garlic clove, peeled
1 Tbsp lemon juice
1/2 tsp sea salt
1/8 tsp black pepper

Place all ingredients in a blender, I use a nutra-bullet, and blend until smooth and creamy.  Refrigerate in a glass jar 7 days.  If you have a less powerful blender you will need to soak the cashews for at least 3-0-60 minutes.  

susan wesley