In a high-speed blender, combine the cashews, garlic, lemon juice, miso, olive oil, water, salt and pepper. Blend until smooth and silky, with no cashew pieces visible.
Taste and adjust any seasoning to taste. I usually add a 1/4 teaspoon more salt, and sometimes more black pepper, too. Pour into an airtight container and store in the fridge until you're ready to use it. The dressing will thicken slightly when chilled. It will keep well in the fridge for up to 5 days.
Nutrition information is for roughly 2 tablespoons of dressing. This is automatically calculated, and is just an estimate, not a guarantee.See the full post for substitution ideas.