This recipe is fairly basic and flexible. You should be able to easily adjust the herbs or switch them out to suit your tastes.  It requires no time for fermentation; but rather, it needs only a couple hours to set up and allow flavors to fuse together and blend throughout the cheese.


1 cup Cashews, soaked 2 hours or more and drained

1½ tbsp Extra Virgin Olive Oil or Pure Coconut Oil

⅛ cup Lemon Juice

¼ tsp Fine Sea Salt

½-1 tsp Dill, reserved

½-1 tbsp Finely Chopped Green Onions, reserved

Black or White Pepper, if/as desired


Process all ingredients except dill and green onions until smooth and creamy in a food processor or high speed blender such as a Vitamix.  Once mixture is smooth, add dill and process until well combined.

Place ring mold on a plate or cover a small bowl in saran. Coat the bottom of your mold in green onions.

Press cheese mixture into mold.

Gently remove from mold and chill uncovered on a plate for 2 hours or more.  When ready to enjoy, serve over your favorite savory cracker, whether a simple raw flax cracker or other cracker of choice.

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