Lemon and dill cashew cheese * Wednesday Night Supper Club Blog
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Lemon and dill cashew cheese



  • 1 cup raw cashews, soaked overnight
  • 2 tablespoons nutritional yeast
  • 1 tablespoon light olive oil
  • 1/4 cup dill
  • lemons, juice and zest


  1. Drain and rinse cashews. Place everything in food processor/blender and give it a whirl until smooth. Season with salt and pepper to taste. Serve as a dip or spread or as part of a salad.
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