Drain out the water from the cashews. Gently rinse them with water again.
Add all ingredient, including the soaked cashews, almond milk, nutritional yeast, dijon mustard, garlic, salt, pepper, lemon juice, into the blender and blend until smooth.
Taste to add more salt or lime/lemon juice if needed. Blend to combine and you have the perfect oil-free caesar salad dressing!
Other ingredients that I often add in: 1 – 2 tsp liquid amino acid, a dash of cinnamon powder
Store the leftover in an air-tight jar in the fridge for 3 – 5 days.
The amount of this recipe is suitable for a smaller container, like mine Vitamix 32oz one. If you want to use the bigger container, double the recipe to make the blending easier.