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!
Servings: 1 cup
- 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.orPour 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.
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