Cashew Dill Dip


You need:

1 cup of Cashews 

1/4 of a Lemon

1/2 of water

1/4 tsp of Pink Himalayan Salt

1/4 cup of fresh Dill

1/2 tsp of dried Oregano 

1) Soak Cashews in warm water for 2-4 hours or overnight.

2) Drain Cashews from water and in a high powered blender add Cashews, water (fresh water not the stuff you just drained), Lemon juice (use the juice from 1/4 of a lemon), Dill, Salt, and Oregano.

3) Turn on blender at a high power until it is smooth. Spoon out and serve! 

It goes well if used as a dip with cut up vegetables or can be used as a spread on toast or sandwiches.