Dill cheese dip (minus the cheese)

garlic dill vegan cheese dip

Whenever I happen to mention that I choose not to eat dairy, I inevitably hear back ‘Oh, I could not live without cheese’ or ‘I love cheese too much’ or ‘What about cheese? You eat CHEESE right?’. I just love these reactions because this is my invitation to go on an on and on about how I make my own cashew cheese and how delicious it is and how it can help satisfy cheesy cravings.

#true #itreallydoes

I make my cashew cheese sauces for salads very often (to be read I always have some in the fridge) and every now and then I would invest a little bit of time to actually make a cheese wheel and ‘mature’ it until it firms up and tastes pretty darn close to the real thing. I use this cheese wheel just as I would use actual cheese – on crackers, in sandwiches, on pizza etc. If you haven’t tried making your own yet, just know that I included a quick(er) and easy to follow recipe for this in my upcoming cookbook, due to be published in April 2016! (To say that I am excited about the cookbook is an understatement!! I cannot wait to share more details and some snippets with you!)

garlic dill vegan cheese dip

Whenever I need a quick cheesy solution, I make dips. Such as this one with garlic and dill – one of my favorite combinations, though there’s heaps more flavors you can try – with sun dried tomatoes, with pesto, with cracked black pepper, with olives, with herbs.

I particularly love this one because I find it tastes pretty close to a cheese and sour cream dip. I love serving it with pomegranate for extra juicy freshness and also with crumbled walnuts for some crunch. It usually goes on raw crackers, carrot, cucumber or celery sticks.

garlic dill vegan cheese dip

Dill cheese dip (minus the cheese)

Serves 6-8

Ingredients

  • 150 gr cashews
  • 2 fresh garlic cloves
  • 3-4 TBSP cold pressed olive oil
  • 2 tsp sea salt flakes
  • 3 TBSP dry dill
  • 2 TBSP nutritional yeast flakes
  • 50 gr apple cider vinegar
  • 1/2 cup water

Steps

  1. Add the cashews to a large bowl and cover them in water until completely submerged and then add some more until you fill the bowl. Let them sit and soak overnight.
  2. Drain and rinse the cashews the next morning and add the to a blender with the garlic, olive oil, apple cider vinegar, salt, yeast flakes and water.
  3. Process until you get a very smooth, creamy sauce.
  4. Scoop the cheeze into a bowl and mix in the dry dill with a spoon.
  5. Top with pomegranates and walnuts and serve.
  6. Store the cheeze in an airtight jar in the fridge. It will keep well for up to 5 days.
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