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Pour 2 cups boiling water over dates in a medium heatproof bowl and set aside to let soak until soft, about 15 minutes.
Reserve 1/4 cup of the soaking liquid and then drain dates and transfer to a blender.
Add reserved water, vinegar, tamari, Dijon, yeast, onion powder and garlic and purée until smooth.
Refrigerate in an airtight container for up to 1 week.