Does the title just make your mouth water? I am such a sucker for cashew cheeze. It’s just so rich and creamy. Especially with a high powered blender =) Win for the vitamix on this one!
This is really great with some veggies or some crackers. I recently brought it to a potluck armed with veggies & crackers and it was a huge hit =) Vegans and non-vegans all liked it. Although the non-vegans prefer I call it “dip”. *sigh*
I actually started this recipe off by being fancy pants and making rejeuvelac from the Artisan Vegan Cheese cookbook. You don’t have to go all out though – this tastes delectably delicious anyway. But if you want to try it out, check out this recipe online (just know that you will be making your cheeze over the course of a few days) for rejeuvelac. I used quinoa to make mine.
Lemon Dill Cashew Cheeze
2 cups of cashews (soaked for at least 8 hours – the longer the better, you will attain a creamier texture)
1/4 cup of fresh dill (or 1 heaping tbsp of dried)
1/4 cup of plain yogurt (I used So Delicious Coconut Yogurt)
the juice of 2 lemons (use 1 if you want your cheeze less tart)
1/4 cup of rejeuvelac (optional)
1 tsp of salt
Add all of the ingredients to your blender and blend until you achieve a creamy consistency (try to get all of the lumps out). If you don’t have rejeuvelac, add a bit of water at a time until your blender blends the ingredients well. If you do add the rejeuvelac, this will stay in the fridge for at least 5 days, if not, you’ll just have to enjoy it sooner ;p