I can never get enough of this raw-vegan cashew cheese with alot of dill and green onion, since it’s simply delicious and healthy.
You can put garlic instead of onions or even both 🙂 . I often times add 1/2 teaspoon of turmeric too.
For this recipe you need:
- 200grams (7oz) cashews,
- 100ml (3.4oz) filtered water,
- 1 medium lemon,
- 1/2 teaspoon of natural salt,
- 1 bunch of dill,
- garlic cloves/green onions/green garlic/wild garlic (ramson).
Hydrate the cashews for at least 6 hours. Put them in a blender or food processor (I use this high-performance blender), add lemon juice, garlic cloves if you opted for them, and salt. Mix the ingredients until they become a smooth cream and transfer it to a bowl. If you use a medium or low performant blender or food processor you might need to put more water, in this case the cream cheese will become more of a dressing or dip.
Chop the dill and green onion/green garlic/wild garlic instead of garlic cloves, and add them to the cream cheese, and mix them well manually.
Before eating it, it’s good to keep the cashew cream cheese in the refrigerator for a few hours.
It’s tasty! It goes well on bell peppers, tomato slices, cucumbers, carrots, my raw-vegan seed and vegetable crackers, etc.