Vegan Lemon-Dill Cashew Dip
Place cashews in a bowl and add warm water to cover by 1 inch. Let soak for at least 5 hours or overnight.Advertisement
Drain the cashews and transfer to a high-powered blender. Add oil, 1/4 cup water, lemon juice, tahini, garlic, salt and pepper. Process for 2 to 3 minutes, adding more water, 1 tablespoon at a time, until creamy. Add dill and capers; pulse 5 to 6 times to incorporate.
Transfer the dip to a serving bowl. Garnish with dill sprigs, capers and/or pickled shallots, if desired.
To make ahead: Refrigerate spread for up to 2 days.
2 1/2 fat