Hot, busy days call for cool, quick snacks.
Slice a cucumber into two inch thick slices.
Using a melon baller or a teaspoon, scoop out a bowl shape in each cucumber round, being careful not to scoop all the way through to the bottom.
I filled my cucumber cups with a nooch & bell pepper cashew cream and topped with tomato & basil.
Blend 1 cup of raw cashews with
3 tablespoons of water
1 tablespoon soy sauce
2 cloves of garlic
1/3 cup nutritional yeast
1/3 cup diced red bell pepper
Juice from half a lemon
1/2 teaspoon lemon zest
Until very smooth.
Taste and add salt and pepper as needed.
Refrigerate any leftovers.