This quick and simple cashew 'cheese' spread uses just 6 ingredients and tastes amazing! Spread it over cucumber slices or your favorite health conscious crackers! It takes just 10 minutes to make, and stores for up to a week. Cashews, sun-dried tomato, herbs... yum!
Vegan I Gluten Free I Raw
Serves: ~1 cup cashew cheese
Time: 10 minutes + soaking time
1 cup cashews, soaked in hot water for 30+ minutes
2 tbsp. lemon juice
2 tbsp. olive oil
1/2 tsp. salt
Water as needed
1/3 cup sun-dried tomatoes, chopped
1 tsp. dried thyme
Place the cashews in a heat proof bowl and cover with boiling water. Let soak 30+ minutes to soften.
Drain the cashews and place them in a food processor (or blender) along with the lemon juice, olive oil, and salt. Mix on medium speed until the consistency is similar to hummus. Add water 1 tbsp. at a time to adjust consistency.
Add the sun-dried tomatoes and dried thyme and pulse to incorporate into the mixture but leaving some small pieces.
Transfer to jar and store in the fridge 5-7 days.