* Percent Daily Values are based on a 2000 calorie diet.
Yield: 32approx 2 tablespoons
Ingredients:
12ozcashewsraw, organic (soaked)
1cucumberslarge, organic, English (grated, extra juice drained)
4tablespoonsdillfresh, minced
4tablespoonsflat leaf parsley
6clovesgarlicfresh, minced
4lemonszest & juice
1tablespooncuminground
1teaspoonpaprika
1teaspoonsalt
Directions:
Soak the cashews ideally at least 8 hours. Drain and rinse and put in a high-powered blender with fresh cold water just to cover. Blend on high for a minute or so until thick and creamy. (Add water a little at a time if necessary - you want a thick yogurt consistency.)
Put the cashew cream in a bowl and fold in shredded cucumber, minced dill, parsley and garlic, lemon zest and juice, and spices.
Serve as a dip for fresh vegetables, or as a sauce for roasted fish or meats.
Notes:
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