This cashew chive cheese spread pairs nicely with crisp crudités or crunchy crackers made entirely of seeds. Resembling a thick batch of hummus, this creamy dip (with earthy flavors and a snap of garlic) is a sensational substitute for the classic charcuterie board.
Cashew Chive Cashew Cheese:
- 1 cup raw cashews
- 1 pinch of sea salt
- Filtered water, enough to cover the raw cashews while soaking
- 3 tablespoons homemade cashew milk or similar full-fat nut milk
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1/4 cup Braggs nutritional yeast
- 1/8 teaspoon ground turmeric
- 1/2 teaspoon ground mustard
- Pinch of sea salt
- 1/4 cup chives, chopped finely
- Crunchy multi-seed crackers
- Choice of freshly cut crudités
- Food processor
Prep: Place the cashews and salt in a medium bowl and add as much water as needed to completely cover the nuts. Soak the nuts for a minimum of 2 hours and maximum of 4 hours. If the soaking water becomes thick and gelatinous, the cashews have been soaked for too long. Drain and rinse the nuts.
Place the drained cashews, cashew milk, olive oil, fresh lemon juice, apple cider vinegar, garlic, nutritional yeast, turmeric, mustard and pinch of salt in a food processor and mix until smooth. Remove the concoction and place in a bowl. Fold in the chopped chives, and season with salt and pepper.
Refrigerate this cashew chive cheese spread until ready to serve.
- Most nuts need to be soaked before consumption (no matter if they are made into nut cheese, nut milk or enjoyed whole). In fact, soaking nuts in salt water improves their digestibility and increases their bioavailability of micronutrients. This is because enzyme inhibitors found in nuts are neutralized during the soaking process.
- This cashew chive cheese spread is the perfect addition to my honey onion flatbread, which features a splattering of caramelized onions, and delicate seasonal squash blossoms glistening with a drizzle of honey.