Place the chickpeas in a medium - sized bowl, add
the remaining dressing ingredients (mayo through salt) and mash it up with a potato masher.
Add
the remaining dressing ingredients into the blender and blend until smooth.
Add
the remaining dressing ingredients and mix until well blended.
Put the cashews, 1/2 cup of water, and
the remaining dressing ingredients into a high - powered blender, and blend until smooth.
Add
the remaining dressing ingredients, pulse until silky, then chill until ready to use.
To make the sauce place peeled roasted garlic cloves, drained cashews (or sunflower seeds or silken tofu) into a blender with
the remaining dressing ingredients and blend until super smooth.
In a bowl, combine
the remaining dressing ingredients, add the tomatoes and let sit for an hour at room temperature to allow the flavors to blend.
Peel and section a large orange and add it to a vitamix or other blender with
remaining dressing ingredients.
Pour the mixture into a bowl, add
the remaining dressing ingredients and mix to combine.
Simmer down to half the original volume then remove from the heat and whisk in
the remaining dressing ingredients.
Reduce the volume by half then remove from the heat and whisk in
the remaining dressing ingredients.