CASHEW & CAPER DILL SPREAD

INGREDIENTS

1 cup (250 mL) raw unsalted cashews, soaked 3 to 4 hours, preferably overnight

½ cup (125 mL) fresh water

Juice of ½ small lemon

½ teaspoon (2 mL) lemon zest

1 garlic clove, peeled

2 tablespoons (30 mL) extra-virgin olive oil

2 teaspoons (10 mL) capers

½ cup (125 mL) fresh dill, coarsely chopped; reserve a few for garnish

Baguette or crackers, for serving

Sea salt and freshly ground black pepper

1 recipe quick pickled onions, for serving (optional)

DIRECTIONS

Drain and rinse the cashews and place them in a high-speed blender. Add the water, lemon juice, lemon zest, garlic, and olive oil. Puree until smooth. Add the capers and the dill. Season with salt and pepper and blend until well combined. Taste and adjust the seasonings. Chill until ready to serve.

Slather onto warm baguette slices and garnish with fresh dill and quick pickled onions, if desired.

Yield: 1½ cups (375 mL)

Allergic to nuts? Sub in sunflower seeds. No dill? Use soft herbs like basil, mint, or tarragon instead.

VEGAN

GLUTEN-FREE: Use gluten-free bread or crackers.