½ tsp vegetable stock Bouillon Herkules
100 g cashew
1 tbsp. olive oil
pepper and salt
dill or fennel fronds
Recipe by Katrijn Debruyne
Soak the cashew nuts for at least 3 hours until they are soft.
Blend half the cucumber with the cashew nuts, lemon, vegetable stock, olive oil, pepper and salt until creamy.
Cut the other half of the cucumber in small parts and add to the sauce.
Garnish with dill or fennel fronds.