October 10, 2017 In
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
- 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.