Dill cashew cheese
1½ cups cashews (soaked 2−4 hours)
½ cup filtered water
¼ cup lemon juice
2 tsp nutritional yeast
⅓ tsp sea salt
2 tbsp fresh dill, chopped
baby carrots, leaves removed
baby radishes, cut in half lengthwise
baby turnips, cut in half lengthwise
baby courgettes, cut in half lengthwise
baby cucumbers, cut in half lengthwise
asparagus, root ends removed
broccoli, separated into florets
cauliflower, separated into florets

Need to top up on pantry essentials?

shop now


1. Rinse cashews well and place in a high speed blender along with the water, lemon juice, nutritional yeast and salt.

2. Blend on high until creamy and completely smooth. If you have trouble getting it smooth don’t give up – you can stop and push the mixture back down using a spatula and blend again. You can also add very small amounts of extra water to it to help get a smooth consistency.   

Taste and adjust seasonings if necessary then pour into a bowl and fold through chopped dill. Place the fresh vegetables on a serving platter and serve alongside your delicious bowl of cashew dill cheese. 

-Recipe by little bird organics