Jul 132010

1½ cups raw cashews (soaked in water for several hours or overnight, drained and rinsed)
1 tablespoon apple cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon garlic powder
2-3 tablespoons water
¼ cup carrots, shredded
¼ cup capsicum, diced
2 tablespoons green onion, diced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped


Don’t let the prep time for this recipe scare you! It’s all hands off.

Be sure that your cashews have soaked for several hours or, ideally, overnight. The longer that they soak, the creamier your cream cheese will be. After soaking, drain and rinse the cashews.

Add the soaked cashews, vinegar, lemon juice, salt, onion powder, paprika and garlic powder to the bowl of a food processor. Start to process to break up the cashews. You will need to stop the food processor frequently and scrape down the sides to keep the mixture moving. Add the water 1 tablespoon at a time until it comes together into a smooth spread. Be patient as this could take 5-10 minutes.

Once it’s smooth, transfer to a mixing bowl and add the carrots, capsicum, onion, parsley and dill. Stir to combine.

Taste and adjust seasoning, adding more salt or a tiny splash of vinegar or lemon juice, if necessary.

Transfer the mixture to an airtight container and store in the fridge. It will set up and thicken slightly as it sits in the fridge and gets cold. You could eat it right away, but it’s better cold.


Vasundhara Kandpal
Green Karma

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