A creamy, slightly tangy, and specially balanced vegan cheese, perfect to accompany a smoked salmon bagel. The lemon adds freshness while the cashew nuts provide a rich and creamy texture. The dill and parsley complement the salmon perfectly without overpowering its flavor.
Ingredients
- raw unsalted cashews
- water
- fresh lemon juice
- refined coconut oil melted
- apple cider vinegar
- salt
- garlic powder
- fresh parsley finely chopped
- fresh dill finely chopped
Instructions
- Cover the cashews with boiling water and let soak for 20 minutes.
- Drain the cashews thoroughly and place them in a powerful blender.
- Add 1/3 cup of water, lime juice, coconut oil, apple cider vinegar, salt, and garlic powder.
- Blend on high speed until the mixture is perfectly smooth and creamy, scraping the sides as needed.
- Add a small amount of water, 1 tablespoon at a time, only if necessary to facilitate blending.
- Stir in the parsley and dill with a spoon.
- Transfer to an airtight container and refrigerate for at least 30 minutes before serving.
- Refined coconut oil is preferable to virgin coconut oil to avoid a coconut flavor.
- For a smoked salmon bagel, serve with capers, finely sliced red onion, cucumber, and a few strands of dill.
