I followed the recipe in my Cashew Sour Cream & Cream Cheese post, with a few minor changes.
Cashew Cream Dill Sauce:
Soak 1 cup of cashews about 8 hours. Strain, rinse in fresh water & strain again.
Add to the food processor or blender with:
1 tsp apple cider vinegar
3 to 4 tbsp lemon juice
3 tbsp water
1/4 to 1/2 tsp sea salt or Herbamare seasoning
1/8 garlic powder
1/4 tsp dill
Puree till creamy and smooth.