Thanks to Edible Experiences for this recipe.
1 cup water [we added an extra 3 tablespoons]
1/3 cup raw cashew butter or 2/3 cup raw cashews
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 [we used Mrs. Dash, original blend]
2 tablespoons Dijon mustard
4-6 dates, pitted [we used 6]
1-2 cloves garlic, minced
Blend all the ingredients in a food processor or high-powered blender until smooth and creamy.