Vegan cream cheese with dill

Cashews form the basis of this versatile, vegan cream cheese. It can be used in a variety of ways, be it as a spread, as a dip for oven-baked vegetables or as a sauce for vegan kebabs and wraps.

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

Cashews, dill, Honey

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