Inspired by one of our local bakeries who make a delicious veggie sandwich, we ventured to make a version of a spread they use to build their sammies. If you have the gene that tastes soap suds when you eat cilantro, then you can substitute basil or any herb you prefer for the cilantro, or even use arugula. Thankfully, we love cilantro around here. You can also take the route of soaking your cashews, or not, and just adding more liquid to your blend. This dip can be great on crackers, on veggies, as a dollop to top soup, or in a salad.

As always, we like to provide inspiration for good food and eating well. The rest is up to you to experiment and make it your own. Measurements are not listed in our ingredients list as most are up to your taste and texture desires. Go wild.

Ingredients
raw cashews
fresh cilantro leaves
jalapeno
fresh garlic
apple cider vinegar
lemon juice
sea salt

Recipe
Place raw cashews in a Cuisinart or Vita-mix type blender. Add lemon juice and pulse. If cashews are not soaked before preparing, then add water a bit at a time along with your fresh squeezed lemon juice. Add fresh cilantro leaves or herbs of your choice. Blend a bit more. Slice a jalapeno and remove the seeds. Add pieces to the mixer a slice or two at a time until you reach your desired heat and taste level. Add one or more fresh garlic cloves to taste. Start with one tablespoon of cider vinegar building from there. Finish with sea salt. Blend to your final desired consistency.