Servings: 2.5 cups

3/4 cup cashews, soaked in water for at least 10 minutes (110g) ¾ cup cashews, soaked in water for at least 10 minutes (110g)
2 small or 1 large dried date, pit taken out and simmered in water for 10 minutes 2 small or 1 large dried date, pit taken out and simmered in water for 10 minutes
2 tablespoons tomato paste 2 tablespoons tomato paste
1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
2 teaspoons lemon juice 2 teaspoons lemon juice
1 cup water (235ml) 1 cup water (235ml)
1/4 teaspoon onion powder ¼ teaspoon onion powder
1/4 teaspoon garlic powder ¼ teaspoon garlic powder
1/8 teaspoon smoked paprika powder ⅛ teaspoon smoked paprika powder
1/2 teaspoon salt ½ teaspoon salt
2/3 cups dill pickles, diced (180g) ⅔ cups dill pickles, diced (180g)
1/3 cup red onion, finely diced (50g) ⅓ cup red onion, finely diced (50g)
5 turns black pepper 5 turns black pepper

Drain and discard the cashew and date soaking water and place the cashews and dates into your blender, along with the tomato paste, apple cider vinegar, lemon juice, water, onion powder, garlic powder, smoked paprika and salt. Blend until super creamy and smooth.
Pour the dressing into a mixing bowl and add the pickles, onion and black pepper. Stir until well combined.

The flavors and texture of this dressing achieve optimal yumminess after an hour or two in the fridge.  The flavors and texture of this dressing achieve optimal yumminess after an hour or two in the fridge.