A homemade vegetable herb cream cheese based on cashew nuts and roasted garlic
Soak the cashews overnight in water in the refrigerator. So make sure you prepare the cashew nuts a day in advance.
Heat the oven to 200 degrees. Cut off the tips of the garlic cloves and wrap them in aluminum foil and put the garlic in the oven for 15 minutes, without removing the skin.
Rinse the soaked cashew nuts and let them drain. Finely chop the dill and chives and set them aside. When the garlic is ready, you can easily remove the skin. Place the soaked cashew nuts, garlic, nutritional yeast, juice of ½ lemon, water, salt and pepper in a food processor. Mix this until smooth. Then mix in the dill and chives. Season with salt and pepper if desired.
Delicious to serve with toast, on a sandwich or as a base for a vegan pasta sauce.
Tip: nutritional yeast flakes are for sale at many organic natural stores, but large supermarkets such as AH and Jumbo often have them in their range. Note that not all of them are gluten-free.
Source: Leukerecepten by leukerecepten-nl.
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