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Cucumber Rounds with Raw Herbed Dill Cashew Cheese

Author - Gena Hamshaw


  • 2 cups cashews soaked 2 hours or overnight in water
  • 1/2 tsp sea salt
  • 1/4 cup lemon juice
  • 3 tbsp nutritional yeast
  • 1/2 cup water
  • 1/4 cup tightly packed dill


  • Drain cashews and rinse them. Add the drained cashews to the food processor along with the salt, lemon, and nutritional yeast. Pulse to combine.
  • Let the motor run, and drizzle water in, stopping a few times to scrape the bowl down. Keep blending till the cheese has the consistency of a light cream cheese (or whipped ricotta).
  • Add the dill and pulse to combine. Transfer cashew cheese to an airtight container. Will keep for 4-5 days in the fridge.
  • Makes 1 3/4 cups