- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1/2 cup unsweetened soy, hemp, or almond milk
- 2 tbsp balsamic vinegar
- 2 tbsp lemon juice
- 1 tsp fresh dill
- 1 tsp onion powder or granules
- 8 roasted garlic cloves
- 3 tbsp tomato paste
- 1/2 cucumber, peeled and cut into two equal portions
- 1/4 cup finely chopped onion
In a food processor or high-powered blender, blend together the nuts, milk, vinegar, lemon juice, dill, onion powder, garlic, tomato paste and half of the cucumber until smooth. Remove from blender.
Finely chop remainder of cucumber, combine with onions, and fold into the dip.
Serve, or refrigerate in an airtight container for up to 4 days.