If you love dill, you’ll love this! It’s dill-licious!

Inspired by a dip my husband and I ate at Old Earth Pure Organic Food in St. Petersburg, Florida! We couldn’t bring it home, soooooo……it was up to me to try my best to recreate it. I came close and so here it is!

Spread this on your favorite sandwich or on crackers.

Yield: Approx. 1 cup

Ingredients:

• 1 cup cashews

• 1 cup unsweetened plain plant-based milk (I used almond milk)

• 1 tablespoon lemon juice

• 1 tablespoon apple cider vinegar

• 3 tablespoons fresh dill, chopped

• 1/2 teaspoon sea salt

How-to:

1. For best results, soak the cashews in the plant-based milk for one hour in the refrigerator. If you don’t have a high-speed blender***, soak for 2-3 hours.

2. After soaking, pour the milk and cashews in a blender (like a Vitamix or Magic Bullet) with the lemon juice, apple cider vinegar, dill and sea salt.

3. Blend until it is mostly smooth.

4. Eat and enjoy! It will thicken as it sits.

Tips and Tricks:

• ***Don't have a high speed blender? Use a regular blender, but you must soak the cashews prior to blending.

• Spread this on your favorite sandwich or on crackers.

• Store leftovers in a sealed container in the refrigerator.

Did you make this recipe? Leave me a comment or a send me a message below! I love to hear how people made my recipes their own!

Or, post it to social media and tag it #carolynsdailydishes or @carolynsbloomingcreations