Dill Cream Cheese Recipe
By Peanut Palate
🔪Prep Time: 30 mins
👩🍳Cook Time: 5 mins
⅔ cup raw, boiled cashews measured after boiling
¼ tsp salt I prefer pink salt
1 tbsp lemon juice
1 tbsp apple cider vineger
2 tbsp fresh dill
1Take about 2/3 cup raw cashews, and add them to a pot of boiling water. Let them sit in boiling water over medium-low heat on the stovetop for 30 minutes. Once they are soft after the 30 minutes, measure 2/3 cup of cashews (the cashews expand after boiling) to use in the recipe. You can refrigerate the rest for use at a later time.
2Add the cashews and all other ingredients into a blender until it forms a cream cheese-like texture.
3Pour into a container and keep it refrigerated. Replace in savory recipes for cream cheese!
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.