To make a creamy ginger-miso dressing with lively flavors, we based our recipe on soaked and pureed raw cashews (inspired by vegan nut cream) instead of dairy or mayonnaise. Grinding the nuts first allowed us to decrease the typical overnight soaking time to just 15 minutes. To further streamline the process, we hydrated the ground cashews with the other dressing ingredients rather than soaking them in tap water and draining them. This dressing is a twofer: Use it as a dip or thin it slightly with cold water for drizzling over salad.

Serves: 16 (makes 2 cups)