Garlic & Chive Cashew Cream ‘Cheese’
I am sure some cheese lovers would be pretty pleased to find out there is a super simple, plant-based, wholefood alternative that is oh-so scrumptious on any cracker. You can even modify this recipe and add your favourite herbs. I find dill and thyme both work really well. I love adding this to sandwiches, vegetable stacks and vegetable noodles, and spreading it thick on toast.
Makes 480 g (1 lb 1 oz/2 cups).
Ingredients 6
420 g raw cashew nuts, soaked for 8 hours, drained and rinsed
125 ml lemon juice, freshly squeezed
3 tbsp nutritional yeast
3 garlic cloves, peeled
1 tsp salt, quality mineral
20 g chives, fresh, chopped
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Method 2
Combine , , , , and in a food processor and blend until smooth.
Stir in the and divide between sterilised jars. Store in the refrigerator for up to 2 weeks.
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Notes
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