1/2 cup 1/2” diced sweet onion
2 tbsp lemon juice
2 cloves garlic, mashed
1 tsp sea salt
2 cups cashews, soaked in salty water for 6 hours, drained & rinsed
6 tbsp nutritional yeast
1/2 cup filtered water
2 tbsp dill
In the bowl of a food processor, combine onion, lemon juice, garlic and sea salt, combine until minced, scraping down the sides as necessary.
Add cashews, nutritional yeast and filtered water.
Process for 5 minutes, until smooth & creamy. Add dill. Pulse 5 times to combine.
Fill cashew mixture into a pastry bag with star attachment.
On a teflax dehydrator sheet, create 3” long cashew “sticks”. They look a bit like cheese sticks.
Dehydrate at 150˚ for 12 hours.