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!
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
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.