3/4cupraw cashewssoaked in boiling water for 10 minutes
1largecucumber
1/2tspsalt
2cloves garlic
2tbsplemon juice
1tspdried dill(or 1 tbsp fresh)
1/2cupwater
Instructions
Start by soaking the cashews in a bowl of boiling water for 10 minutes
Cut both ends off the cucumber and then peel. Using a cheese grater shred the cucumber and then place the shredded cucumber in a sieve, sprinkle with salt and leave to drain for about 10 minutes.
Transfer the drained cashews into a high speed blender or food processor along with the garlic, lemon juice, dill and water and blend until completely smooth, this might take a few minutes. I like using a nutribullet to get the smoothest consistency.
Give the cucumber one final squeeze with your hands to get as much of the water out as possible before adding the shredded cucumber to the cashew sauce. Stir everything together to ensure its well mixed and then taste and add more salt/dill/lemon as desired. Store in a container in the fridge for up to 3 days.