A refreshing appetizer dip, adapted from Isa Chandra Moskowitz's "Veganomicon" cookbook. Isa's cookbooks are filled with fabulous, tasty plant based recipes. Folks rave about this appetizer! Cucumbers are very soothing on the digestive system!
1 lb seedless cucumber, peeled and grated (about 1 2/3 cup loosely packed) (If you're unable to find seedless, then go with the seeds; it's still great!)
1 cup raw, unsalted cashews
2 large garlic cloves
1 scant tsp olive oil (Original recipe calls for a lot more, but remember 1 T olive oil contains 120 calories and 14 grams of fat. Not needed!)
1 tsp dried oregano or 1 T minced fresh oregano
3 T fresh lemon juice
ground pepper to taste
1 T chopped fresh dill or 1 tsp dired dill seeds (optional)
1/2 tsp salt (or use salt free substitute like Mrs. Dash's seasonings)
The important thing to do with this recipe is to squeeze the excess liquid from the grated cukes. Put between heavy duty paper towels or clean, soft cloth. Squeeze the juice in a small bowl and save the juice for later use.
Then combine the cashews, lemon juice, garlic, olive oil, oregano, salt and pepper, AND just half the grated cukes in a food processor. Blend until creamy. The end result should be a dip with consistency of a thick hummus. If too thick, then add a little of the cuke juice and blend till done.
Put dip in bowl, add the remaining grated cukes and the dill seasoning, mix, chill and serve.
Enjoy with some sliced veggies or use as a base for a roll-up sandwich!