• Servings: 3-4
• Preparation Time: 15 min + 2 hour soak time
• 1 cup raw and unsalted cashews, soaked for at least 2 hours
• 1/4 cup of lemon juice
• 3 Tbsp of tahini (ground sesame paste)
• 3 garlic cloves, chopped (or 1 1/2 garlic scape, chopped)
• 1/2 cup of water (add a bit less or more, to achieve preferred consistency)
• 2-3 Tbsp extra virgin olive oil
• Salt and pepper to taste
• 1 cup of cucumber, grated and squeezed to remove excess liquid (approx. 1 medium cucumber)
• 1/2 Tbsp (1 g) fresh mint, chopped (optional)
• 1/4 cup (3 g) of fresh dill, finely chopped (optional- I rarely have any handy so I usually leave it out)

1. Add the cashews, lemon juice, tahini, garlic, water, oil, and salt and pepper to a blender and blend until very smooth, scraping down the sides as necessary.
2. Remove the mixture from the blender and transfer to a large mixing bowl (or you can add the following directly in the blender at this point but mix with a spoon). Add the cucumber, mint and dill. Adjust the seasoning.
3. Serve as a dip as is (great with crackers or pita bread), or with salads, falafel, or fresh crackers.
4. Store in a tightly sealed jr in your fridge for up to 1 week.

FEATURING: Cucumbers, garlic scape (or garlic), mint (optional) and dill (optional). This is a great recipe ever so slightly adapted from Maria Koutssogiannis' Mindful Vegan Meal Cookbook (a great resource for tasty vegan Greek recipes)! We love to serve it as a dip with crackers, pita bread and cut veggies but it is also great with salads and falafels! It keeps for 1 week in the fridge.