Cashew cheese with dill and red onion ~ Ham Pie Sandwiches

23 May 2014

Cashew cheese with dill and red onion

Cucumber cashew cheese bites with dill and red onion

So one thing about making egg salad is that afterward you still have 3/4 of a bunch of fresh dill to eat. This is not a huge problem for me, since I love dill, but it does get a little interesting if you're trying to figure out how to eat ALL of it in a short period of time.

I mixed some dill with cottage cheese and pepper and ate it on toast. I...uh, that's actually all I had done by this point. So when I unearthed a container of cashews from the back of the freezer, they seemed like the best idea ever. Cashew cheese with plenty of fresh spring herbs, coming up!

Cashew cheese is one of my favorite spreads ever. It's super versatile and works well with any number of flavors. This time I threw in plenty of dill and some diced red onion for a delightful fresh and herbal nut cheese. So good!

This makes a small batch of about 2/3 cup of cashew cheese, but you can easily double or triple it for a full party tray of Memorial Day tidbits. No problem!

Cucumber cashew cheese bites with dill and red onion

Cashew cheese with dill and red onion

1/2 cup raw cashews soaked in water for 1+ hours & drained
1/2 cup chopped fresh dill, loosely packed
additional chopped fresh parsley if desired
2-3 tbsp chopped red onion
1/8-1/4 cup water
salt, pepper
squeeze of lemon juice
cucumber slices and extra dill & onion to serve

Start by soaking your cashews. Simply cover them with twice their depth of water and let them sit for an hour or more. I actually let mine go for a couple days in the refrigerator, but that is not necessary at all. In fact, if you soak cashews too long, they can start to turn purple! This is evidently their previously dried juice getting rehydrated, so it's not a cause for alarm, but it can be a little disconcerting.

When you're ready to make your cashew cheese, drain your cashews. In a blender or food processor, combine your herbs, onion, 1/8 cup water, salt, pepper, lemon juice, and finally the cashews. It's a good idea to put the heaviest things (in this case the nuts) on top, for a smooth blending experience.

Blend until well combined. If you have a hard time getting everything to combine well, add a bit more water. I ended up using the full 1/4 cup in my standard blender, but if you're using a high-powered blender or food processor, you may not need to do that.

Taste and correct the seasoning, and you're done. Hooray!

Cashew cheese with dill and red onion

Once you have your batch of cheese ready, it's time to use it. I decided to have mine with cucumber.

Top each cucumber slice with a spoonful of cashew cheese. Garnish with an extra frond of dill, some finely chopped red onion, and a grind or two of pepper. Voila! Fill up a few plates, pour a few glasses of sauvignon blanc, and you're totally ready to party.

Cucumber cashew cheese bites with dill and red onion

Since I was eating my cashew cheese by myself, I did not make a gigantic party tray. Instead, I refrigerated my leftovers and later ate them with a lot of pretzel sticks. So, you know, that is a less fancy but similarly delicious alternative.

Hooray!

What delights are you whipping up for the holiday weekend?

4 comments:

June said...

This looks delicious! I love cashew cheese too, but it's always nice to add fresh and interesting flavors to the classics.

GlutenFreeHappyTummy said...

cashew cheese...looks healthy and delicious!

Sippity Sup said...

I suppose this could be adapted to suit any leftover herbs. GREG

Joanne said...

I happen to have some dill in my fridge also! And now I'm not really sure what I bought it for...hmm. Guess that gives me a good reason to give this a go!