• 1 cup cashews 
• Juice and zest of 1 lemon 
• 1/3 cup Pete’s Olive Oil 
• 1 tbsp pure maple syrup 
• 1 tsp white vinegar 
• 1 clove garlic, peeled and rough chopped 
• Salt and pepper to taste 
• Pinch of nutmeg 
• Small handful fresh dill, rough chopped 

In a medium pot, over high heat, bring 3 cups water to a boil. Add cashews, remove from heat and cover. Allow to sit 20 minutes, drain and reserve liquid. Place all ingredients, excluding dill, in to bowl of food processor, pulse until combined and then run on low, slowly adding reserved water until smooth and desired thickness (I used about 2/3 cup water). Add dill and pulse. Serve drizzled with more olive oil and garnished with salt and fresh dill. Keeps up to 3 days refrigerated.  

Recipe created by Chef Dany Duguay