Step 1

Soak your cashews overnight. Then drain and thoroughly rinse them.

Step 2

Blend the cashews, water, lemon juice and garlic in a high-powered blender for 1-2 minutes, or until creamy.

Step 3

Place the shredded cucumber in a fine mesh sieve over a bowl and press down to remove excess liquid. Alternatively, you could use a nut milk bag to sqeeze out the liquid.

Step 4

Pour the cashew mixture into a mixing bowl. Add the drained cucumber, dill and salt, then stir together to combine.

Step 5

Chill for 30 minutes before serving.