Rinse all of your Veggies. Use a knife to cut the sides of the Jalapeño pepper off, then roughly chop into 1″ pieces. Remove the seeds of the Jalapeño Pepper and discard (if you would like the dressing to be spicy, you can leave a few in!)
Next, add all ingredients to a high-speed blender and process until smooth and creamy, about 45-60 seconds.
Serve as desired; refrigerate leftovers in an airtight container for up to 7 days.
Cashews can be substituted with Vegan Mayo or Silken Tofu, if you have a nut allergy. If you use Mayo, reduce the salt to 1/4 tsp and then add to taste.
If you forget to soak your Cashews ahead of time, you can either (1) carefully pour hot water over them and let sit for 30 minutes, or (2) microwave them in water for 3 minutes and let sit until soft.
¼ cup Cashews, soaked Overnight*
¼ bunch Cilantro, roughly chopped (stems and leaves)
1 large Jalapeño Pepper
Juice of 1 Lime
1 tbsp Unseasoned Rice Vinegar (or the juice of another ½ Lime)
½ tsp Salt
½ cup Filtered Water