Cashew and Sun-Dried Tomato Dip

Ingredients

• 70 grams raw cashews, covered with a few inches of cool water and soaked 8-24 hours
• 2-4 tablespoons lemon juice (to taste)
• handful of basil leaves
• 1 teaspoon smoked paprika (optional)
• 2 tablespoons good olive oil or oil from the tomatoes

Method

1. Drain the soaked cashews and discard the soaking water. Place them in the body of a food processor with the drained tomatoes, 4 tablespoons of the lemon juice, basil leaves, smoked paprika and oil.
2. Process until smooth, scraping down the sides of the bowl occasionally, about 3 minutes and serve immediately.