Creamy Balsamic Vinaigrette

recipe adapted from Appetite for Reduction

• 1/4 cup cashew pieces
• 2 tablespoons chopped shallot
• 1/2 cup water
• 1/4 cup balsamic vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon maple syrup
• a pinch of salt
• freshly cracked black pepper

 

Soak the cashews in hot water for at least hour before making. Drain cashews and place in a food processor with the shallots. Pulse to chop them up. Add the remaining ingredients and blend for about 5 minutes (alternately, do this in a blender, just add some of the liquids in the beginning). You want to make sure the dressing is smooth. Transfer to a jar and chill until ready to serve. The dressing will thicken as it chills.