It’s been a while — the blog gathered a little dust and even a few spiderwebs. Time to freshen things up and share something tasty before autumn fully settles in.
September always feels like a turning point: school routines begin again in many places, summer winds down, and the days start to shorten. I’m back to commuting in heavy traffic (podcasts, thank you!), grumbling at reckless drivers and already dreading long, dark evenings. But there’s still time to enjoy autumn’s colors, long countryside walks and the new season’s fruits, vegetables and herbs. Speaking of herbs…
My neighbor kindly brought me a generous bunch of fresh dill from her garden. So I turned it into a super-easy, flavorful cashew cream cheese loaded with dill, chives and spring onion.
I love the aroma of fresh dill — it always takes me back to my mother’s kitchen. She keeps herbs on hand for everything and adds them liberally to dishes from potatoes to pickles. Dill tastes fresh, bright and uplifting, and it works beautifully in this creamy cashew-based cheese.
Cashews are incredibly versatile — they make wonderfully smooth, rich dairy-free cheeses. If you don’t have cashews, almonds or walnuts are good substitutes. Feel free to experiment with different herbs and spices to make this recipe your own.
I enjoy this spread most on thin, crispy crackers — preferably sea salt and black pepper crackers — but it also pairs wonderfully with toast or crusty bread.
If you like nut-based cheeses, you might also enjoy my Vegan Mozzarella recipe and I’m planning a spicy vegan cheddar next — more nut cheeses are coming!
This cashew cream cheese is silky and rich, full of fresh herb flavor. Let it drain for at least a couple of hours — overnight is ideal — to achieve the best consistency. Store it in a jar or container in the fridge for up to two days.
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Cashew Cream Cheese with Herbs
Ingredients
- 1 cup cashews soaked overnight
- 3 tablespoon cider vinegar
- 2 tablespoon lemon juice
- 2-3 tablespoon water
- ½ teaspoon sea salt
- ⅓ teaspoon cumin
- fresh ground black pepper
- 2 spring onions chopped
- 1 ½ teaspoon chives chopped
- 2 teaspoon dill chopped
Instructions
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Rinse the soaked cashews and place them in a blender with the cider vinegar, lemon juice and 2–3 tablespoons of water.
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Blend until completely smooth, then transfer the mixture to a bowl.
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Stir in the sea salt, cumin, freshly ground black pepper, chopped spring onions, chives and dill until evenly combined.
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Line a small sieve with cheesecloth, spoon the cashew mixture into the sieve and set it over a bowl. Refrigerate and allow excess liquid to drain for at least 2 hours, ideally overnight, to firm up the texture.
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Serve chilled on crackers, toast or bread. Enjoy!
Note: recipes are developed and tested using metric grams. For best accuracy use digital scales. US customary conversions are provided but may not be tested.
Nutrition
