1/4 cup Cashews (raw, soaked for 30 minutes and drained)
1/3 cup Unsweetened Almond Milk
1/2 cup Basil Leaves (roughly chopped)
1/4 cup Parsley (roughly chopped)
2 1/2 tbsps Lemon Juice
1 Garlic (small clove, minced)
2 tbsps Red Onion (finely chopped)
1/4 tsp Sea Salt
1 Cucumber (sliced)
Add the soaked cashews, almond milk, basil, parsley, lemon juice, garlic, onion and salt to a food processor. Blend until creamy and smooth, about 3 minutes. Season with additional lemon juice or salt if needed.
Serve with cucumber slices and enjoy!
Leftovers: Refrigerate in an airtight container for up to five days. Add extra lemon juice to leftover dip if needed to brighten up the flavor.
Serving Size: One serving is approximately two tablespoons of dip and 1/4 of a cucumber.
More Flavor: Add other fresh herbs like cilantro, tarragon or chives.
No Almond Milk: Use cashew milk or boxed coconut milk instead.
No Cucumber: Serve with your favorite raw veggies or whole grain crackers instead.