Survival of the Fittest Thoughts

"It doesn't matter what you learn about nutrition, if you don't also learn to love yourself, you will never give the body what it needs" – Maria Ayne R.H.N.

All my dairy-free readers are going to fall in love with this recipe.   Every time I make this cashew cream non-cheese and let someone have a taste, the first word to come out of their mouth is YUM!    I often eat this with raw crackers (recipe to come) or spread it on some wild smoked salmon…Mmmm my mouth is literally watering just thinking about it!

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Lemon & Dill Cashew Cream Non-Cheese (Raw, GF, DF, Vegan)

Ingredients:

1 1/2 cups raw cashews (soaked for two hours)

Juice of one lemon

3 large cloves garlic (use 4 if the cloves are small)

4 tablespoons of fresh dill chopped

1 chive, thinly sliced (I only use the light green part, so I use 2 chives)

1/2 teaspoon sea salt

Freshly ground black pepper to taste

1/3 cup filtered water

 

Directions:

To soak the cashews, place them in a medium bowl with water.   The water should be about 1-2 inches above the top of the cashews.
Drain cashews after two hours and place all of the ingredients, except the 1/3 cup filtered water, in a food processor or high speed blender (I prefer using a processor for this particular recipe, but a blender works well too).  Slowly increase the speed and blend for about 1 minute.  With a spatula, scrap down the sides, pour in the filtered water and blend for another few minutes.   Pour contents in a mason jar with a tight lid, and store in the fridge for 12-14 hours to thicken and then it’s ready to eat.   This recipe can be stored in the fridge for about a week.

Bon appetite!

-Maria

2 thoughts on “Raw Lemon & Dill Cashew Cream Non-Cheese Recipe

  1. Amanda says:

    Thanks looks gorgeous… I can’t wait to try.

  2. Tina says:

    DELICIOUS, thank you!

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