Welcome Spring! Perfectly timed, this month’s Recipe Redux theme is Green with Herb Envy. I can’t think of a better way to welcome warmer months and fresh herbs than this flavorful spread.
I am so excited to share this recipe with you! Of all the “better for you” makeover recipes that I make, dairy-free, nut based creams are my absolute favorite… and this creamy, herb-filled cheese is no exception.
Enjoy it on crackers, spread on sandwiches, tossed with hot pasta, there are no limits to what this dip can do.
To really up the nutrition benefits of this cheese, I add probiotic powder, made from opening up probiotic capsules, but you can make it without. If you do include the powder, you’ll enjoy the probiotic benefits and cultured tang. It’s worth it to include if you can.
Don’t you just want to dig in?
Don’t be intimidated by the long soaking times. Sure, it takes a little more time to soaking and culture the nuts, but the process couldn’t be easier!
- 1 tsp. probiotic powder (obtain from dairy-free probiotic capsules)
- 3 cups raw cashews
- ¼ cup chopped scallions
- 2 tbsp. nutritional yeast
- ¾ cup water
- 1 large lemon, zested and juiced
- 1 tsp. minced garlic
- ½ cup chopped parsley
- ½ cup finely chopped basil
- salt/pepper to taste
- dash cayenne pepper (optional but awesome if you roll that way)
- Soak cashews for at least 1-2 hours in cold water. Rinse after soaking and add to the base of a high-speed blender or food processor. Add probiotic powder and ¾ cup water. Blend for 2-3 minutes until very smooth. If it is too thick, add a bit more water but don't add more than you need. You want it to be thick like dip, not runny.
- Place the cashew mixture in a bowl, cover with a dish towel and leave overnight (8-10 hours) on the counter to culture.
- Remove dish towel and add in the rest of the ingredients. Mix together and eat!
- Preferably with Mary's Gone Cracker's Herb variety. Wow. It's an herb flavor explosion... of the very best kind.
- Toss any leftovers with pasta for an easy weeknight, no-cook sauce. Should keep for a week in the fridge.