INGREDIENTS

• 1 cup (150g) raw cashews, soaked overnight
• 2 (about 650g) cucumbers
• 1/4 cup (60ml) full-fat coconut milk
• 2 tbsp (30g) basil pesto
• 2 tbsp (30ml) lemon juice
• 1 tbsp (17g) white miso
• 1 tbsp (15ml) maple syrup
• 2 cloves of garlic
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 4-5 mint leaves
• for topping: cucumber slices, toasted pine nuts, basil leaves