Ingredients

• ½ cup cashews
• ¼ cup sun-dried tomato
• 2 tablespoons water
• 1 whole lemon, juiced
• 1 teaspoon Himalayan Salt
• ½ teaspoon onion powder
• 1 tablespoon apple cider vinegar
• 2 teaspoons olive oil
• 2 tablespoons red onion
• ¼ cup fermented vegetables of your choice, optional

Instructions

Preparation: Soak the 1/4 C sun-dried tomatoes in 1/3 cup water for 20 minutes or more until they are soft enough to blend

Soak the cashews in water to cover for 20 minutes or more until they are more easy to blend

Drain the tomatoes and cashews, reserving the soak water from only the sun-dried tomatoes

Blend all ingredients until smooth, leaving out the fermented veggies and minced red onion

Stir in minced onion and fermented veggies (optional)

Taste for seasonings and adjust

You can make this even better for your microbiome by fermenting your own pickles or replacing the cashews with a 1/2 C of your own yogurt