1cupcashews, soaked in water for at least 10 minutes(130 g)
¾cupwater(180 ml)
1garlic clove, peeled and left whole
2teaspoonslemon juice(zest lemon before juicing)
½teaspoonsalt
1cupdiced cucumber(seeds removed / 120 g)
2tablespoonschopped fresh dill
2tablespoonschopped fresh parsley
2tablespoonschopped fresh mint
1teaspoonfinely-chopped green onion(white portion only / discard root end)
¼teaspoonlemon zest
Black pepper and salt to taste
Instructions
After the cashews have soaked, pour the cashews and the soaking water into a fine mesh strainer and tap the strainer against the sink to extract as much excess water as possible.
Transfer the cashews to your blender, along with the (new) water, garlic, lemon juice and salt. Blend until super creamy and smooth. Seriously. Blend the crap out of it until it’s super creamy, otherwise it will be grainy. Set aside for now.
To a medium-sized mixing bowl, add the cucumber, dill, parsley, mint, green onion and lemon zest. Transfer the cashew mixture from your blender to the mixing bowl and stir.
Add black pepper and salt to taste and stir again until all of the ingredients are thoroughly combined. Store in a container in your fridge.
Notes
Note: The flavors of this sauce really develop after a few hours to overnight in the fridge.