Creamy Cucumber Mint Dressing
Cucumbers have taken over my garden this year, so I’ve been devising creative ways to use them. This dressing is creamy and cooling. It can be used on salads, as a dip, or even as a sauce on hot foods like rice, meats, beans or vegetables. Because it’s so cooling, it pairs nicely with spicy food.
You’ll need a blender for this recipe. A high speed one like Vitamix or Blendtec will make the job a little easier, but a regular blender will work just fine.
1 cup cashews, soaked overnight
1 cup water
3 tablespoons lime juice
1 tablespoon brown rice vinegar
1/2 teaspoon sea salt
1 teaspoon mellow white miso
1/2 cup seeded cucumber, small dice (approximately 1/4″ pieces)
1/4 cup chopped mint
1 Drain cashews. Blend with water, lime juice, vinegar, salt and miso until VERY smooth, scraping sides as necessary. In a regular blender, this will take 2-5 minutes.
2 Add cucumber and mint. Blend well, until smooth with small green flecks. In a regular blender, this will take about another full minute.