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People seem to really enjoy this. It’s easy to make it vegan, or more garlicky or whatever makes you happy. The recipe, like all great salad dressings is informal… change it as you go. All the measurements below are simply guesses.
You’ll need a blender.
4 oz raw cashews
1/3 cup water
1/4 cup nutritional yeast
2 tablespoons olive oil
2 tablespoons sushi vinegar
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard, no substitutions on this one please–there’s only one mustard that works.
1 can oil-cured anchovies, drained
Put the raw cashews in the blender with a few cups of water. Don’t turn it on. Leave them for at least an hour, then drain the water.
Add all the ingredients to the unblended cashews. Blend.
If it’s too thick, add water or vinegar or more oil. Blend at medium speed for a very long time, at least two minutes.
The better the quality of the oil and the anchovies, the better it will taste. I usually add more mustard. You can add lemon juice too!