Soak the cashews overnight.
2 cups soaked raw cashews (soak cashews overnight)
1/2 English cucumber
Juice from 1/2 Lemon
1 Tbl. Dill, dried or fresh
1 Tbl. Coconut Aminos
1 tsp. Olive oil
Water (use less for a dip consistency, more for salad dressing)
Salt & pepper
Combine all ingredients in a blender or food processor (I prefer the food processor for this one) for about 2-3 min. You might have to stop midway to scrape down the sides, and then continue processing. Add less water for a thick dip for raw veggies or crackers, or more water to use as a salad dressing.
I recommend keeping it thick in the fridge and then when you're ready to make a salad, whisk some water into some of the dip in a small bowl, and put the rest of the thick base back in the fridge for another meal. This can also be used to top a veggie bowl as a warm savory sauce.