I’m a sucker for cashew cheese. This would be okay, since it’s healthy and all, except if a tiny jar weren’t $14 at the supermarket.
Every time I would buy one, I’d finish it in one sitting and would be left wondering why I don’t just make my own.
So I started checking out the ingredients of my favorite cashew cheese brands to figure out how they did it so I could make my own.
Turns out it’s so easy and even more delicious than the store bought version.
This cashew cheese is smooth, creamy and spreadable, making it the perfect dip for rice crackers or veggies. You can omit the fresh dill for a more classic cashew cheese, though I prefer the fresh flavor that dill provides.
It’s not only a delicious alternative to dairy, but it also yields health benefits such as healthy fats, calcium and magnesium.
1.5 cup soaked raw cashews
(in a bowl, submerge in water and refrigerate for 4-12 hours)
2 garlic cloves
2 tbsp extra virgin olive oil
3/4 tsp himalayan pink salt
3 tbsp spring water
juice of 2 lemons
2 tbsp fresh dill
Soak your cashews in the fridge for at least 4 hours. If you have time, soak them overnight but 4 hours is enough time too.
Drain the cashews, add all of your ingredients to your blender except for the dill.
Once throughly blended, add the fresh dill and blend again.
Add your cashew cheese to a jar, and refrigerate for at least an hour before serving.
Dip rice crackers, veggies or make a salad dressing with it!