1 cup cashews
3/4 cup water
2 tbsp lemon juice
1 clove garlic, minced
1 teaspoon agave nectar (or one pitted, soaked date)
1 tsp onion powder
1 tsp salt
2 tsp dill

Blend everything but the dill until super smooth. Pulse in the dill, and add any other herbs if desired. Let it sit for a few hours in fridge. (fyi... it will thicken in fridge, so you may need to add a little more water again before serving). Works great when a little thicker for a veggie dip, and perfect as a dressing when on the thinner side.


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