Cashews and avocado create a creamy texture with unsaturated fats, while cucumber keeps the sauce fresh and light. Garlic, mint, cilantro, and lemon make the flavor vivid without dairy.
Let it stand: 3 h. Blend with a blender: 5 min. Slice: 8 min. Let it stand: 3 min. Mix: 3 min.
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Soak the cashews for several hours, then rinse and drain. Blend cashews, avocado, water, lemon juice, salt, and black pepper until thick and sour-cream-like.
Grate the cucumber, salt it lightly, let it stand for 2-3 minutes, then squeeze well. Finely chop mint and cilantro, then mix the cucumber, garlic, lemon zest, a little more lemon juice, and olive oil into the creamy base. Refrigerate for 2-3 days.
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