Tis the season of the cheeseboard and this makes the perfect addition for your Christmas tables! It’s so easy and quick to make and will have you spooning it out of the jar straight from the fridge.
Dill Cashew Cream Cheese Recipe
250g Soaked Cashew Nuts (4 – 6 hours or overnight)
3 1/2 tbs nutritional yeast
1 tsp red miso paste
2 tbs odourless coconut oil (recommend Biona organic)
1 tsp apple cider vinegar
1/2 – 3/4 lemon
1 tsp lemon zest
1/2 small garlic clove
1 1/2 tbs rapeseed oil
6 – 7 tbs plant milk
Handful fresh dill
Pinch of Maldon Sea Salt
Place the cashews, nutritional yeast, miso paste, coconut oil, lemon, rapeseed oil, and garlic in a food processor. Pulse repeatedly until the cashews start to break down. Add the apple cider vinegar and slowly start to add the plant milk, blending until very creamy and smooth.
Add the lemon zest, dill and salt. Blend and adjust the amount of seasoning, lemon & apple cider vinegar to taste. Be generous with the lemon if you prefer a tangier cheese.
This will keep well in the fridge for 4/5 days.