Makes approx. 1.5 cups of dip
Truffula Original Cultured Cashew Jar
fresh lemon juice
cloves garlic, roughly chopped
chopped fresh dill (or mint)
Salt and white pepper
Chop the cucumber and place in a colander, sprinkling with salt to draw out some of the water. Let sit for 20 minutes and dry.
Combine the Original Cultured Cashew Jar, spring water, lemon juice, and garlic in a blender. Puree until smooth. Fold in the cucumber and dill (or mint). Season with salt and white pepper to taste.
Pairs well with Truffula’s
Sprouted Seed & Onion Crispbread.
Truffula | Dairy-Free & Plant-Based Cheese |