Herb cashew cream cheese


1 1/2 cups raw cashews, chopped in half if whole cashews

4 tbsp apple cider vinegar

2 tbsp lemon juice

1 tsp lemon zest

3 tbsp water, plus water to soak the cashews

spring onions, diced

2 tbsp chopped chives

3 tbsp chopped flat-leaf parsley

a pinch of sea salt

a pinch of fresh ground black pepper


Prepare the cashews by soaking them in water in the fridge overnight or for up to 24 hours. The next day, drain and rinse the cashews and add to a high-speed blender or food processor with the apple cider vinegar, lemon juice, and water; blend until smooth as possible, adding up to another 2 tbsp of water if the consistency is too thick. Transfer the cashew purée to a mixing bowl and fold the remaining ingredients in. Line a small 6″ sieve with cheesecloth and place the sieve over a bowl. Add in the cashew mixture, smooth out the top with a spatula and carefully fold over the sides of the cheesecloth. Let this rest for about two hours, and discard the liquid drained into the bowl. Place in the fridge overnight to allow more water to drain and the cashew cream cheese to firm up. After allowing it to sit overnight, carefully unfold the cheesecloth and turn the cashew cream cheese “dome” onto a plate. Serve with crackers, crostini, or pita chips.

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