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 tbsp fresh dill or 1 tsp dried
1 tsp onion powder or granules
1 bulb or 8 cloves roasted garlic
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.