Vegan cream cheese with dill

Ingre­di­ents:

• 150g Cas­hews
• 120ml water
• Juice of one lime
• 2 tbsp fine­ly chop­ped dill
• 1/2 tsp honey
• 1 tbsp Oni­on powder
• 1 tbsp Gar­lic powder
• sea-salt optional

Pre­pa­ra­ti­on:

Puree all ingre­di­ents except the dill in a blen­der. Fold in the dill at the end. 

Goes won­derful­ly as a dip for baked vege­ta­bles, as a spread and also as a sau­ce for vegan kebabs or wraps. 

Bon appe­tit!

Source: Munee­za Ahmed

Pho­tos: Maar­ja Urb