Creamy Vegan Dill Cashew ‘Cheese’

Happy Friday!
A few months ago, I decided to try out “Cashew Cheese” for the first time. I’m no vegan, and I will admit – I LOVE cream cheese. I love putting a bit on crackers then adding fig jam or apricot jelly on top. It’s just so delicious. However, I don’t generally feel the best after eating half a tub with crackers ha-ha. SO I whipped up this dill cashew cheese and it turned out great! A note on this: make sure to give yourself some extra time to soak the cashews beforehand. The best thing about making this style of dip is that you can add so many different variations and it actually tastes better after storing it in the fridge for a day or two.

Creamy Dill Cashew Cheese

1 cup unsalted cashews
2-3 tbsp lemon juice
1 tsp garlic powder
Salt (add as much as you prefer)
Pepper (same as above)
3-4 tbsp fresh dill chopped up (you can add more if you want)

Directions: First, soak the cashews for a few hours minimum in filtered water. Once done, strain the cashews and add them to a food processor. Add in lemon juice, salt, garlic powder, pepper and dill. Process until smooth and creamy. I recommend adding some dill after and stirring it in.

xx Marcy