Cashew Lemon Dip

1. Soak 150g / 5.29oz raw Cashews in cold water for 3-6 hours.
2. Rinse and drain the soaked Cashews.
3. Blend the Cashews with 2 tbsp Maple syrup, 2 tbsp Almond milk, 1/2 tsp Vanilla essence, and the juice of 1 Lemon in a high-speed blender until creamy.
4. Pour the mixture into a bowl and chill in the fridge for 1 hour.
5. Serve as a dip for fruit.