2–4 servings; adapted from Oh She Glows and New York Times Vegan Caesars
If you have the time, soak the cashews in water for a couple hours or up to overnight. Refrigerate if going on the long side. After soaking drain and rinse with fresh water.
If you don't have time, add the raw cashews to the food processor with the ½ cup water and let it do a mini soak while you gather the remaining ingredients. It'll still work out, it just may not have as smooth and creamy of texture.
Add to food processor: drained raw cashews, water, nutritional yeast, lemon juice, garlic, capers, caper brine, Dijon, white miso, salt and pepper. Whir until creamy, a couple minutes should do it. Transfer to a glass jar for storage and refrigerate.
Bring to room temperature before adding to salad greens, that way it will mix better.