For some people, giving up dairy is what’s most challenging about the prospect of doing a cleanse. But dairy is pro-inflammatory for some, and creates congestion in most of us, so it’s a good idea to give it up for a while and see how your body does without it. Trust me, this creamy cashew cheez will get you through the tough times!
1 c raw organic cashews
2 c water to soak cashew + 3 tbsp for recipe
1 tbsp coconut oil
1-2 tsp apple cider vinegar
1 tsp nutritional yeast (optional)
1/2 tsp salt or coconut aminos (more to taste; nutritional yeast is salty so watch out!)
2 tbsp total finely chopped fresh rosemary, dill, thyme and chives (you can substitute dried herbs at 1/2 the amount)
Soak cashews in filtered water overnight (or at least a few hours). When I make this recipe, I soak the cashews for 3 days, changing the water each day (or when I think of it). This softens the cashews considerably, and some even sprout!
Place all ingredients except for chopped herbs in a high speed blender or food processor. Blend slowly, using a spatula to push the mixture towards the blades. When the ingredients are incorporated into a chunky paste, process at high speed until smooth and creamy. Add herbs, and process for another 30 seconds. Scoop into a bowl and refrigerate. The coconut oil stiffens this a bit so it spreads like cream cheese. The longer it sits, the more the herbs permeate the cashew cheese.
Absolutely delicious on flax crackers, chickpea pancakes, or as a dip for chopped raw veggies and sugar snap peas.
For more savory spring recipes, check out our Spring Cleanse guide.
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