- 4 oil-packed anchovy fillets
- 1/4 cup raw cashews
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 cup olive oil
- Kosher salt
- Blend anchovies, cashews, lemon juice, mustard, Worcestershire sauce, and garlic powder in a blender on low speed until cashews are broken up. Increase speed to high and blend until nuts are very finely ground. With motor running, gradually add oil and 2 Tbsp. water; blend, adding more water if too thick, until smooth. Season with salt.
- Dressing can be made 5 days ahead. Cover and chill.