Another yummy but dangerous way to eat this dip is with crushed potato chips mixed inside... But that's the unhealthier version that we won't talk about.
Anyways, be sure to chill this dip before serving, and enjoy every bite :)
by Sarah Farsh October 22nd, 2014
- 1/2 cup raw cashews
- 1/4 cup almond milk or water
- 1 clove garlic
- juice of 1 juicy lemon
- a big handful of fresh mint
- 2 tbsp dried dill
- 1 tbsp onion powder
- 1 tsp kosher salt
- lots of fresh cracked pepper... There was a Persian cook book that said "Persians like it peppery" and it's true :)
- 1 Persian cucumber, diced
In a VitaMix or high powered blender, blend together cashews, almond milk, garlic, lemon juice, fresh mint, dill, onion powder, kosher salt and pepper. Blend until very smooth until it looks like whipped cream. You can splash a little more liquid of almond milk or water if it's too thick, or add some extra cashews if it's too thin. Transfer dip to a bowl and add diced cucumber. Mix well and garnish with dried dill and/or mint.