Caitlin here - did you notice that there is an "s" missing in the title? That's because this recipe isn't real cheese, it's vegan cheese. In the vegan world cheese is made out of cashews, and probably other things, but most of the time I think it's made of cashews. All you have to do is soak them in water ahead of time to get them soft enough to make into a smooth consistency. When they’re done soaking this recipe comes together effortlessly. It can be used as a dip, on a sandwich, on toast, on crackers or perhaps on cucumber slices? I like a dollop of it rolled up in a kale leaf (stalk and rib removed).
I am not a vegan, I'm not event a vegetarian, but who cares when the recipe is good!? It's a little too good to be honest; cashews are pretty caloric and it wouldn’t be very hard to finish a number of dollops in one sitting. So, invite some friends over! Ones that don’t have a nut allergy… and enjoy some delicious dill cheeze.
If you're feeling super adventurous, try this dill cheeze with cucumber, sprouts, and shredded red cabbage in in a collard green or kale leaf wrap. It’s so fresh and filling, a perfect combination of crunchy and creamy. Yum!!
1 1/4 cup of soaked cashews
1 Tbsp of fresh chopped dill
3 Tbsp of fresh lemon juice
1 Tbsp of apple cider vinegar
1/3 tsp sea salt
Soak your cashews. Place them in a bowl, submerge them in water, cover and stick in the fridge for 6 or more hours. I left mine in there for a day and a half because I forgot about them and they we're still good.
Place all of the ingredients in a blender or food processor and blend. Scraping down the sides and adding a little water is necessary. Store in the fridge for up to 2 weeks.