Cashew Dill Dip
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.