Makes about 1 cup
1-2 cloves garlic, coarsely chopped
1/3 cup cashew nut butter
2 tablespoons white or red miso
2 teaspoons olive oil
In a food processor or blender, add the nut butter, miso and garlic. Add water, a tablespoon at a time, the olive oil, and process until you reach the consistency of a creamy dressing.
Adding a bit less water, this makes a nice spread – it should have a smooth consistency similar to mayonnaise. Use this savory dressing as a dip or spread. Try it on toast, with Tempeh bites or on a sandwich with baked tofu. Delicious!
Store in a covered container in the refrigerator for up to a week.