2 1/2 Tablespoon(s) soy sauce, naturally fermented
1 1/2 Tablespoon(s) vinegar, balsamic
2 Tablespoon(s) water
1/2 Cup(s) neutral tasting (ie avo or saff) oil, vegetable
1/4 Cup(s) cashews
Place all ingredients in a wide-mouth mason jar or cup that will fit an immersion blender. Pulse a few times to blend until cashews are in small pieces but still chunky. Place a lid on the jar. For best results, set aside for at least one hour to allow the flavors to develop. Dressing will keep in refrigerator for 1 to 2 weeks.