Our first crack at an Eat To Live dressing and we LOVE it!
1 cup water [we added an extra 2 tablespoons after blending because was too thick to pour]
1/3 cup raw cashew butter or 2/3 cup raw cashews [we used cashew pieces]
4 tablespoons Dr. Fuhrman’s Riesling Raisin Vinegar or balsamic vinegar [we used balsamic vinegar]
2 tablespoons Dr. Fuhrman’s VegiZest or other no-salt seasoning
2 tablespoons Dijon mustard
4-6 dates, pitted
1-2 cloves garlic, minced
Blend all the ingredients in a food processor or high-powered blender until smooth and creamy.