3 large cucumbers
1 large onion
1 cup raw cashews
1 cup water
¼ cup chopped, fresh dill
Thinly slice the cukes and the onion.
Blend the cashews and the water until smooth, in a high powered blender. If you don’t have a high powered blender, soak the cashews for about 5 hours first, then rinse and use.
Mix the cukes, onions, dill and cashew sauce together and refrigerate. As the cucumbers give up their water, the sauce will get thinner and the veggies will soften a bit.