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Cucumber Relish


  • 1/4 cup non-dairy milk, like macadamia nut or soy
  • 1/4 cup sunflower oil
  • 1/4 tsp salt
  • 1/2 tsp dried dill OR 2 tsp fresh dill
  • 1 large cucumber


  • Bring non-dairy milk and oil to room temperature.
  • Put non-dairy milk in a food processor that has a pour spout/opening.
  • Start food processor.
  • Slowly drizzle sunflower oil into the “milk.” The two liquids should emulsify effortlessly this way.
  • Add salt after all of the oil is added to the food processor.
  • Add dill to the food processor.
  • Once ingredients are thoroughly combined, turn off the food processor.
  • Wash and peel the cucumber.
  • Cut cucumber in half length-wise and remove seeds with a spoon.
  • Dice the cucumber (or slice, if preferred) and then toss in the creamy vegan sauce.
  • Serve immediately or chill.

Serves: 1.

Fat & low carb.

Eat it as fast as you can. Food is NOT immortal.

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