Cashew Cheese Spread with Dill and Scallion

Cashew cheese spread

Cashew cheese spread is a non-dairy spread that tastes great on bread, crackers or raw veg sticks. The nutritional yeast gives it that tangy cheese flavor and a good boost of nutrients. You can omit the dill & scallion in this recipe and play around with different flavors if you like.

Health bennies:

Cashews – High in protein, fiber and monounsaturated (good)  fats, great source of minerals, encourages weight loss, antibacterial.

Nutritional yeast – High in vitamin B & B-12, high protein, high in minerals such as iron, selenium and zinc,  high in fiber, gluten free, good source of folic acid.

 

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Cashew cheese spread with dill & scallion

Servings 2 cups

Ingredients

  • 9.5 oz Raw cashews soaked in water for 8 hours
  • 1 Tablespoon + 2 teaspoons Nutritional yeast
  • 4 teaspoons  Lemon juice fresh squeezed
  • 1 Tablespoon Grapeseed oil
  • 1 teaspoon  Organic apple cider vinegar raw & unfiltered
  • 1 ea. Scallion chopped (green part only)
  • 2 Tablespoons Fresh dill chopped
  • To taste Kosher salt and black pepper

Instructions

  1. - Drain cashews and puree in food processor until smooth, 2-3 minutes.
  2. - Add everything else except scallion and dill and continue to puree until smooth again. Check seasoning and adjust if necessary.
  3. - Remove from food processor and fold in dill and scallions.

Recipe Notes

Need Nutritional yeast? Try this!
Need Organic apple cider vinegar (raw & unfiltered)? Try this!

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.