Kale salad with cashew dressing

One night a week or so ago S had an express wish for a kale salad with white sauce. He wanted to use almond milk, but I couldn't work out how that would make things thick and creamy enough for his dream. So I suggested soaking cashews. I put some in water in the fridge a couple of nights ago, and last night S completed his dream salad. I was sure I'd seen the cashew dressing idea somewhere, but now I have no idea where, so we just made it up.

For the dressing:
1 cup raw cashews
2 cups water
1-2 tbsp white miso
1/2 clove garlic, peeled
1-2 tbsp olive oil
1-2 tbsp lemon juice (or cider vinegar)
1-2 tbsp almond milk (and more for good consistency)
black pepper

Rest of the salad:
1 bunch kale
2 medium tomatoes
~2 tbsp toasted flaked almonds
~1 tbsp dried sour cherries

Put the cashews in a container with the water and leave in the fridge to soak, at least overnight; fine for several days (we used ours after ~ 48 hours).

When ready for salad, drain the cashews. Put into blender cup and add miso, olive oil, lemon juice, almond milk and black pepper. Blend the dressing until smooth, adding more almond milk if needed, until a good, creamy consistency is reached. Taste for seasoning.

Wash the kale, remove stalks and tear the leaves into bite sized pieces. Put in a serving bowl. Add the dressing and mix well with your hands, massaging the kale as you go.

Chop the tomatoes roughly and add them to the salad with the almonds and sour cherries. Toss and taste for seasoning. Eat straight away, or keeps pretty well in the fridge (consider keeping toasted almonds separately if planning to store it).