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

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 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.

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.