Our Dill & Cracked Pepper Cashew Cheese is another simple, savoury and six-ingredient recipe. Beware, it’s addictive. See the recipe below the photos!
Dill & Cracked Pepper Cashew Cheese | Real. Simple. Vegan.
- 1/2 cup raw cashews
- 3/4 tsp garlic salt
- 3 tbsp nutritional yeast
- 2 1/4 tsp water
- 1/4 tsp pepper
- 1 tbsp finely minced dill
Boil raw cashews for 30 minutes.
In food processor, purée cashews, garlic salt, nutritional yeast, water and ground pepper. Scrape the sides and continue to purée until it’s a smooth mound. There shouldn’t be any nut texture remaining.
Place cheese into a bowl.
With a spatula, thoroughly incorporate dill. Do not add dill to food processor or the colour of your cheese will be off.
Once dill is thoroughly incorporated, cover with plastic wrap and chill in the fridge for 20 minutes.
Remove from fridge and form into a wedge or wheel.
Eat and Enjoy!
To store, wrap tightly in plastic wrap and keep in fridge.
Be sure to use raw cashews as roasted cashews will not work.
Remember to wrap or cover and chill the cheese before forming it into shape. If you do not chill it, it will be too sticky to work with.