Lemon Myrtle & Dill Cashew Cheese
From my “Australian Bush Superfoods” cook book by Lily Alice & Thomas O’Quinn
This tasty treat is great with crackers, sourdough bread or veggie sticks. Packed with protein, magnesium, calcium, good fats, & B vitamins it’s perfect for anyone…but especially those who are vegan!
Ingredients
- 1C raw cashews (soaked at least 30mins in water)
- 1 garlic clove, finely chopped
- 1tsp dried lemon myrtle
- 1Tblsp nutritional yeast
- 1/2tsp miso paste
- 1Tblsp lemon juice (to taste)
- 1/2tsp apple cider vinegar
- 1Tblsp fresh dill, finely chopped
- salt & pepper
Method:
- Add all ingredients, except dill, into blender/processor & pulse until smooth.
- Stir in chopped dill & check seasoning.
- Top with extra dill to serve. Keeps in fridge about 1 week.