Raw Vegan Dill Cream Cheese

Recipe By: www. flourchild.ca

Raw Vegan Dill Cream Cheese

 

1 1/4 cup of soaked cashews

1 tbsp. of fresh chopped dill (finely chopped)

3 tbsp. of fresh lemon juice

1 tbsp. of apple cider vinegar

1/3 tspn. of sea salt

First things first, you need to soak your cashews. Soaking nuts and seeds is done for a few different reasons. In this recipe, it will definitely give you a smoother final product. Soaking them will also boost their nutritional value and allows for better absorption of nutrients in the body. Other nuts and seeds, like walnuts for example, are not as bitter after a couple of hours of soaking. The soaking process also rids the nut or seed of any residue or dirt that it might have picked up in the processing or packaging plants. All in all, it is a good idea to at least wash your nuts and seeds before consumption.

To soak your cashews properly place them in a bowl; submerge them in water and cover. Keep them soaking and refrigerated for about 4-6 hours if possible. When you take them out they will feel soft and almost rubbery.

Place all of the ingredients in a blender or food processor and turn the speed up slowly to incorporate. You may need to scrape down the sides, and possibly add a tablespoon of water if you aren’t getting a smooth consistency. Once you see the texture of regular cream cheese, you are good and done. Store in a mason jar, and refrigerate. This recipe should last a couple of weeks in the fridge. It is wonderful on toast, in a sandwich, as a dip for veggies or in a wrap!

                                                                                                                                                 Enjoy!

 

Recipe By: www. flourchild.ca

Pictures By: www. flourchild.ca

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