Yesterday, I was at the supermarket. As I rounded the corner, there were these huge perky bunches of organic dill perched right in front of my shopping cart. My first thought was the lemon dill dip of my childhood. Our neighbor Louise used to make it for us. She was the coolest lady with incredible stories of travelling the world. And she had an incredible arsenal of recipes in her kitchen to boot. Her children were grown and gone so she used to love making special treats for us. Her original recipe had dairy but I recreated it using cashew cream/meal. It’s a perfect complement to carrot, celery and cucumber sticks but you could always break out some low-sodium crackers if you like.
1/2 cup (heaping) raw cashews soaked overnight (in filtered water)
1 tblsp filtered water
1 1/2 tblsp freshly squeezed lemon juice
1/2 cup gluten free mayonnaise (I like Spectrum Canola Mayonnaise)
2 tblsp fresh dill, chopped/minced
pinch salt & pepper to taste
- In a glass bowl, cover cashews with filtered water and pinch of salt. Let soak overnight. In the morning, strain cashews and discard the liquid. Rinse cashews thoroughly.
- Place cashews in the bowl of a food processor fitted with a metal blade. Add water and lemon juice. Process for 15-20 seconds, or until cashews are almost smooth.
- Add mayonnaise and dill and process for an additional 30 seconds. Dip will be smooth and creamy.
For Organic Icecream Ingredients and Organic Food Dishes. Click Here.