It's raw, it's vegan, it's dill cheeze!
During my yoga teacher training I spent a great number of lunches over at a little place called Simply Raw Express. They specialize in raw, vegan, and vegetarian food and treats. One of my favourite things on the menu is a collard greens wrap that is filled with dill cheeze, cucumber, sprouts, and shredded red cabbage. It’s so fresh and filling, a perfect combination of crunchy and creamy, it’s divine! So, in an attempt to replicate it at home I went searching for vegan cheese recipes and I believe I’ve found a winner.
In the vegan world cheese is made out of cashews, and probably other things, but most of the time I think it's made of cashews. All you have to do is soak them in water ahead of time to get them soft enough to make into a smooth consistency. When they’re done soaking this recipe comes together effortlessly. It can be used as a dip, on a sandwich, on toast, on crackers or perhaps on cucumber slices? I like a dollop of it rolled up in a kale leaf (stalk removed).
This recipe is so good. A little too good actually, cashews are pretty caloric and it wouldn’t be very hard to finish a number of dollops in one sitting. So, invite some friends over! Ones that don’t have a nut allergy… and enjoy some delicious dill cheeze.
1 1/4 cup of soaked cashews
1 Tbsp of fresh chopped dill
3 Tbsp of fresh lemon juice
1 Tbsp of apple cider vinegar
1/3 tsp sea salt
Soak your cashews. Place them in a bowl, submerge them in water, cover and stick in the fridge for 6 or more hours. I left mine in there for a day and a half because I forgot about them and they we're still good.
Place all of the ingredients in a blender or food processor and blend. Scraping down the sides and adding a little water is necessary. Store in the fridge for up to 2 weeks.