Lemon Dill Cashew Cheese [Whole30 and Paleo]

Cashew cream cheese is a trendy dish that is popping up everywhere! I wanted to enhance the dairy free condiment and create this lemon dill cashew cheese version. It packs a ton of flavor thanks to the lemon zest and fresh dill.

Lemon Dill Cashew Cheese

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As you can see in the video above, this recipe for lemon dill cashew cream cheese is super easy! PS: Please subscribe to the Randa Nutrition YouTube Channel so you don’t miss any updates!

What to serve Lemon Dill Cashew Cheese With

There are a few different ways you can serve up this lemon dill cashew cheese:

• As a spread for bagels or sandwiches.
• As a dip for veggies and crackers (it is thick so a sturdy veggie like carrots or celery works best).
• As a base for a creamy and dairy-free pasta sauce.
• A yummy topping for cooked broccoli and cauliflower.

Tips for Soaking Cashews

The only prep work involved with cashew cheese is to soak the cashews.

It’s super easy.

All you have to do is soak cashews in water overnight. Seriously, that’s it. Just add enough water to cover the cashews in the bowl.

In the video above, I wanted to speed up the process.

I did this by soaking them in boiling water for 10 minutes.

Just keep in mind that because it doesn’t soak for long the cashews don’t absorb that much water and you may have to add more liquid while processing them (whether it’s lemon juice or water, you’ll have to taste and adjust).

Can I use bottled lemon juice?

I wouldn’t it will have that sharp, throat burning taste that the bottled varieties usually have.

Plus you need lemon zest anyway, so use a fresh lemon.

Can I use dried dill?

You could, just use a little more.

I recommend you taste and adjust the amount you use with both fresh and dried dill so it’s up to you.

Dried dill can be…well dry. So you may have to add some liquid to it (especially since you have to use more than you would with fresh).

Container Counts

If you’re following the 21 Day Fix or the Ultimate Portion Fix, I have the counts listed below:

The whole recipe counts as 8 blues.

Per serving (which is 2 tbsps for UPF) you’ll use 1 blue. This could be great as a dip for your veggies!

How to Make Cashew Cheese

A few weeks ago I shared how to make plain cashew cream cheese and this version enhances the recipe with additional flavour.

I personally prefer it to have a little texture, so I don’t blend it completely smooth but you’re welcome to.

You may have to add a little more liquid (whether it’s lemon juice or water) to thin it out a little more.

Supplies Needed

To make the lemon dill cashew cheese, you will need some specialty supplies.

You’ll need one of these:

• High powered blender (like a Vitamix or Ninja)
• Food processor

I’ve made plant based cream cheese with both and I will say that it’s a lot easier with a food processor.

I love my Vitamix but it takes a lot longer to process the cashews to be smooth, plus I had to stop the process a lot to stir it together and prevent the nuts from pooling together under the blades.

This is the food processor I have. If you are using this one and use 1 cup of cashews, make sure you use the smaller bowl attachment.

Don’t forget, if you’re looking to establish healthy habits (like adding more vegetables to your diet in fun and tasty ways) be sure to secure a spot in the 21 Days to a Healthy Habits Challenge.

More recipes you’ll love:

• Lemon Oregano Chicken
• Baked Carrot Fries
• Summer Detox Salad
• Healthy Tzatziki Sauce Recipe

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