3-4 tablespoons lemon juice (depending on how tart you like it)
1/4 teaspoon lemon peel zest
1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
1/4 teaspoon ground cumin
1/2 cup grated young zucchini
1/4 teaspoon sea salt
1 tablespoon olive oil
2/3 cup coconut milk
Spices (if you tolerate them well)
1/8 to 1/4 teaspoon garlic powder
Pinch of black pepper
Soak cashews for at least two hours if you don’t have a high-speed blender. Rinse cashews after soaking thoroughly and drain. Put cashews, lemon juice, zest, olive oil, salt, garlic and pepper (if using) and coconut milk into a high-speed blender.
Blend until smooth and creamy, scraping down the sides of blender as necessary. If desired, add one tablespoon of extra lemon juice (for extra tang).
Transfer mixture to a bowl and stir in zucchini. Mix well, and then refrigerate to cool.