Cultured Garlic, Lemon & Dill Cashew Cheese

Cultured Garlic, Lemon & Dill Cashew Cheese - Real Life of Pie


  • 2 cups organic cashews
  • Just enough coconut yoghurt to cover the cashews
  • Salt & pepper to taste
  • 1/4 cup fresh dill leaves
  • 1-2 cloves of garlic
  • 1-2 lemon's juiced (to taste)
  • 1/2 - 1 Tbsp apple cider vinegar
  • 2-3 Tbsp cold-pressed olive


1. Soak the cashews (covered in a clean glass jar) in the coconut yoghurt for 24 hours. 
2. Strain the liquid away, but set it aside (you will need it). 
3. Add all ingredients, but only 1/2 cup of leftover cashew liquid to a high speed blender, food processor or thermomix and blend until smooth, creamy and lump free. You may have to scrape down the sides and re-blend until you reach your desired consistency. If you prefer the mixture less thick, (more of a dip) just add a touch more of the coconut yoghurt or filtered water and blend until desired. 
4. Taste the mixture and adjust if needed. 
5. Scoop/ pour into a clean glass jar and store in the fridge. 

Suggested Serving: dollop on top of my 'Zucchini & Dill Fritters' alongside fresh or sautéed leafy greens and 'Spicy Carrot Sauerkraut'. Wash it down with some more quality fats via a delicious Bulletproof Coffee. OR simply enjoy with veggie sticks.