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whole30 cashew creamy cheese recipe
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4.5 from 2 votes

Lemon Dill Cashew Cream Cheese

Lemon Dill Cashew Cheese: If you're looking for a dairy free cream cheese twist you have to try this enhanced cashew cream cheese recipe!
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: American
Servings: 1 cup
Calories: 187kcal


  • 1 cup cashews
  • 2 tsps lemon zest
  • 1 lemon juiced
  • 1/2 tsp salt
  • 3-4 tablespoons fresh dill


Soak the cashews

  • You have two options with the cashews: soak them overnight by adding just enough water to cover the cashews.
    Pour boiling water over the cashews and let sit for fifteen minutes. Drain.


  • Add the cashews, salt, dill, and half of the lemon juice.
    Process in the food processor, stopping every so often to scrape down the sides.
  • At this point, you can taste and adjust seasonings (more dill, salt, and lemon juice). I added more lemon juice to thin the consistency and a little more dill (I like a burst of flavor).
  • Process for 4-5 minutes. If it still has too much texture, you can thin it out with more lemon juice or water. I personally like a little texture to mine.


I used a large lemon for this recipe.

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!


Serving: 0.25cup | Calories: 187kcal | Carbohydrates: 12.5g | Protein: 6.25g | Fat: 14.25g | Saturated Fat: 2.5g | Sodium: 295.25mg | Potassium: 250mg | Fiber: 2g | Sugar: 2.5g | Vitamin A: 23.25IU | Vitamin C: 15.73mg | Calcium: 19mg | Iron: 2.25mg