RAW TOMATO BASIL GARLIC DIP & DRESSING

2 cups of raw cashews, soaked at least 6 hours, rinsed, and drained

Zest and juice from one medium lemon

2 T. of apple cider vinegar

2-3 large cloves of garlic

2 chopped green onions

1 cup of dehydrated herb tomatoes (See prep tips below)

1 tsp. Himalayan salt

¼ cup of fresh basil leaves

Fresh oregano leaves from one small sprig

1/4 cup EVOO drizzled to desired consistency

Mix all ingredients in a blender or food processor using the pulse or low setting to start. Increase speed and blend until smooth.

OVERNIGHT OR EARLY MORNING PREP:

Soak your RAW cashews in a bowl with filtered water for 6 hours or overnight. Rinse and drain, store covered in the fridge until ready to use.

Cut tomatoes into chunks and put them in a plastic bag or large bowl.  Add enough EVOO to coat plus a splash of ACV, chopped fresh herbs, and green onion.

Stir until tomatoes are well coated and then transfer to a dehydrator tray with a screen only.    To avoid a drippy mess, I put an additional tray under the tomatoes with a paraflex sheet to catch the liquid. Keep liquid in the fridge and use it in other recipes or use it to dilute dip to make a dressing.

Put both trays in the dehydrator and dehydrate overnight (no higher than 118 temperature setting) or until tomatoes reach a “sun-dried” like consistency.