Dill and Chive Cashew Cheese - 12.1g Carbs, 1.2g Fiber, 1.8g Sugar
Abbey Levine Newsletter
1 1/2 Cups Raw Cashew Pieces
2 tsp Fresh Lemon Juice
3 Cloves Garlic
1/2 tsp Salt
1 1/3 cup water
2 tsp Fresh Dill OR 1 tsp dried
2-3 Chives, chopped
Pepper, to taste
Place cashew pieces in a bowl/deep container, and submerge under water. They should be covered by at least 2-3 inches. Allow the cashew pieces to sit for about 3 hours. Drain the cashews well in a colander over your sink, then place them in a food processor.
Add the lemon juice, dill, about ¾ of the chives, garlic, salt and pepper, and let it run on high for one minute (This gets loud...don't make this at night if you have thin walls).
Scrape down the sides of the food processor with a spatula, add the 1/3 cup water, and let it run on high for another 4-5 minutes, pausing every minute or two to scrape down the sides again. Transfer to a bowl, and garnish with the remaining chives. Let it stand out at room temperature, covered, for 1-2 days before serving if possible.
That's when the "Cheese" is at its finest. After two days, you can throw it into the fridge for up to about a week. Serve with warm, chewy fresh bread, top on pizza, eat with crackers, etc.
Servings: 6
Serving Size: 92 g (92 g = 3.24 oz // 3.2 oz = 0.40 cups // 3.2 oz = 6.49 Tbsp)
Nutrition per Serving:
200 Calories, 143 Calories from Fat, 15.9g Total Fat, 3.1g Saturated Fat, 0mg Cholesterol, 202mg Sodium, 12.1g Total Carbs, 1.2g Dietary Fiber, 1.8g Sugars, 5.5g Protein
Vitamin A 1% - Vitamin C 3% - Calcium 3% - Iron 13%
Nutrition Grade: B
Good points:
No cholesterol
Low in sugar
High in magnesium
