Creamy lemon and dill dip with cucumber

Ingredients

• 150 g Cashew nuts, halves, soaked in water for 4 hours
• 50 ml Lemon juice, fresh
• 170 ml Water
• 20 g Dill weed, fresh
• 1 pinch Sea salt flakes
• 1 pinch Pepper, black ground
• 1 pcs Cucumber, sliced

Method

1. The day before, soak the cashew for a few hours and drain it carefully.
2. Blend the drained cashew, lemon juice, and water in high speed until smooth, about 5 minutes.
3. Pour into a bowl and mix together with the chopped dill, salt and pepper.
4. Wash the cucumber, slice it.
5. Serve the dip chilled.