Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>30<\/p>minutes<\/span><\/div><\/span>Calories<\/span>142<\/p>kcal<\/span><\/div><\/div><\/div>Ingredients<\/h3>- <\/span>
raw cashews, 1\/2 cup soaked for at least 30 minutes and rinsed<\/span><\/p><\/li>- <\/span>
tahini, 2 tbsp<\/span><\/p><\/li>- <\/span>
unsweetened non-dairy milk, 2 tbsp<\/span><\/p><\/li>- <\/span>
lemon juice, 2 tbsp<\/span><\/p><\/li>- <\/span>
dijon mustard, 1 tbsp<\/span><\/p><\/li>- <\/span>
dried thyme, 1\/2 tsp<\/span><\/p><\/li>- <\/span>
dried rosemary, 1\/4 tsp<\/span><\/p><\/li>- <\/span>
dried oregano, 1\/4 tsp<\/span><\/p><\/li>- <\/span>
sea salt, 1\/2 tsp<\/span><\/p><\/li>- <\/span>
black pepper, 1\/4 tsp<\/span><\/p><\/li>- <\/span>
water, 1\/2 cup<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- In a high speed blender, add all of your ingredients.<\/li>
- Start your blender on low to allow cashews to start to break up then slowly turn up to high. Continue to blend until you reach a creamy consistency; stopping and scraping the sides as necessary.<\/li>
- The consistency will be a bit thicker like a dip and will thicken in the refrigerator. If you choose to use it as a dressing and would like it a little thinner, add more water 1 tablespoon at a time until desired consistency. <\/li>
- Refrigerate until ready to use. This dressing will keep for a few days in the refrigerator.<\/li><\/ul><\/div>
\n\t\t\t\t\t
Notes<\/h3>\n\t\t\t\t\t- Dressing :: If you are choosing to add water to create a dressing, please remember, you can always add more water but if you use too much, you cannot go back. So, add 1 tbsp at a time – blend or whisk – until desired consistency.<\/li><\/ul>\n\t\t\t\t<\/div>
![\"\"](\"https:\/\/i2.wp.com\/jensveganeats.com\/wp-content\/uploads\/2020\/06\/CreamyDijon.png?fit=683%2C1024&ssl=1\")
<\/figure>\n\n\n\n![\"Creamy](\"https:\/\/jensveganeats.com\/wp-content\/uploads\/2020\/06\/DijonDressing-800x530.png\")
\n\t\t\t\t\t