Creamy Cashew Dill Sauce

Hey guys!

One fact about me is that I can not live without sauce. I will pour that junk on just about anything. I’m the person who goes to a restaurant and orders every sauce they have on the menu. You have to have options, people! Since following a SIBO Protocol diet, I’ve had to get a little more creative with my sauce options. I went to a restaurant here in Minneapolis recently called Brim, and they have this salmon bowl that comes with a creamy dill cashew sauce. It is SO good. I could drink that stuff!! So I figured I’d try to recreate it. So here it is, my take on the Brim Dill Cashew sauce. It’s a really simple, egg and dairy free option for you while we’re all at home cooking a bunch more during this Corona Virus Quarantine!

CASHEW DILL SAUCE 

INGREDIENTS:
1 cup cashews soaked overnight 
3/4 plain unsweetened almond milk (I used @elmhurst)
1/2tsp salt 
1.5 tbsp fresh dill (can adjust to your taste)

INSTRUCTIONS:
Strain cashews after soaking and rinse. 
Add cashews, almond milk, and salt to a high speed blender (I used my @blendtec) and blend until smooth. 
Add dill and pulse a couple more times until incorporated. 

THATS IT. 

Enjoy this with chips, crackers, fish, burgers, whatever you want! 🥒