8-10 SERVINGS | 10 MIN. + 3 HOURS
Recipe by Katrijn Debruyne
½ tsp vegetable stock Bouillon Herkules
100 g cashew nuts
1 cucumber
1 lemon
1 tbsp olive oil
salt and pepper
dill (or fennel)
Soak the cashews for at least 3 hours until they soften.
Mix half of 1 cucumber with the cashew nuts, lemon, vegetable stock, olive oil and salt and pepper in a blender until smooth.
Cut the other half of the cucumber into small pieces and mix it through the mixture.
Finish with a few sprigs of dill (or fennel).