Veggies and Cashew Dip

Ingredients:

2 cups raw cashews soaked at least 30 minutes to soften them

4 Tbsp fresh squeezed lemon juice

1 1⁄4 tsp sea salt

2 Tbsp extra virgin olive oil or avocado oil

1/2 cup water (add more as needed to reach desired consistency)

Directions:

Strain out the soak water from the cashews, then add the softened cashews to a high speed blender (you REALLY need a high speed blender like a Vitamix for this) or food processor.

Add all other ingredients to the blender except for the olive oil.

Blend on high, adding additional water as needed to ensure that it’s not too thick. Note: It should be pourable, but not too runny. Better to have too little water than too much.

While it’s blending (or temporarily stop the blending if you don’t have a safety plug on your lid to open and add ingredients) slowly add the oil and blend for 15 more seconds.

Pour into a jar or glass container. Chill if desired and store additional dip in the refrigerator.

Serve with fresh chopped veggie sticks