I started experimenting with variations of this cheese spread several months ago, as I am very particular about the amount of dairy I eat, its overall quality (grass-fed, antibiotic free, etc.) and its source. One of the wonderful aspects of this recipe is that it allows for personal variation. Fresh or dried herbs are interchangeable, as well as the overall consistency. You can easily craft a dip or spread, as well as mold a cheese ball for an altogether different texture. This is where your tastes and culinary imagination come into play! If you choose your ingredients wisely you can accommodate a wide variety of palates and dietary restrictions.
Further Food Nutritionist Commentary:
By Katie Bishop, MS, Nutritionist
Herb Cashew Cream Cheese (vegan and soy-free)
2 cups of organic cashews*
1/4 cup of filtered water
1/4 cup of lemon juice; fresh is preferred but organic bottled lemon juice is acceptable
1 teaspoon sea salt
1 teaspoon granulated garlic
1 green onion (chopped)
1 tablespoon chopped fresh parsley
*if using raw cashews, soak for 2-4 hours in filtered water
- Place all ingredients into blender or food processor.
- Blend until desired consistency is achieved.
Per Serving: Calories: 81; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 141mg; Potassium: 103mg; Carbohydrate: 5g; Fiber: 1g; Sugar: 1g; Protein: 3g
Nutrition Bonus: Iron: 5%
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