Nutritional Yeast Vinaigrette Salad Dressing

¼ C cashews

¼ C nutritional yeast

2 tsp. Worcestershire sauce

1 ½ tsp. apple cider vinegar

2 cloves garlic, chopped

1 tsp. miso

1/3 C olive oil

2 tsp. water, give or take as needed

 

Put the cashews, nutritional yeast, Worcestershire sauce, apple cider vinegar, garlic, and miso in the bowl of a food processor. Blend until the cashews are ground up and you have a uniform paste. With the motor running, add the olive oil in a thin, steady stream until the mixture is creamy. It will be fairly thick, so add water until the dressing has loosened up a bit.