When we came home from a week away, one of the first things that I did was soak some cashews. I didn’t know what I was going to make with them, but soaked cashews make a great base for so many recipes.
Part of being away for a week included coming home to an over abundance of veggies and herbs in our garden. My husband cut back enough dill to supply our neighbourhood for the summer. His plan was to dry it all, but we still have lots of dried dill from last summer AND the summer before that! I really hate wasting food, so in went some of the dill into the cashew cheese I eventually decided on.
The spread is good on toast, burgers, crackers, etc. You can use it as a dip for veggies too. My husband says I’m a bit weird, but I used it as a base for my pizza last night and topped it with roasted beets.
INGREDIENTS
– 1 cup raw cashews, soaked overnight or 12 hours
– 1/4 cup lemon (approx. 1 lemon)
– 3 Tbsp. water
– 1 Tbsp. nutritional yeast
– 1 Tbsp. of olive oil
– 1/2 tsp. onion powder
– 1 clove of garlic, minced
– 1/2 tsp. salt
– 1/4 tsp. pepper
– 2 Tbsp. fresh dill (add more if you want it extra dilly)
DIRECTIONS
1. Soak cashews overnight, or 12 hours
2. Drain cashews
3. Put all ingredients into a blender/food processor. A high-powered blender (e.g., Vitamix) really works the best for creaming cashews
4. Adjust lemon, dill, and salt to taste
Running With Veggies 
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