Cashew Herb Cheese Spread

Elevate your holiday gatherings with a delightful cashew herb cheese spread – a crowd-pleasing vegan, gluten-free cashew herb cheese spread.

SERVES: MANY | ACTIVE TIME: 10 MIN

INGREDIENTS

2 cups raw cashews
1/4 cup lemon juice
2 cloves garlic
1 tsp sea salt
1/8 cup fresh basil
1/4 cup fresh rosemary

PREPARATION

If using food processor or high speed blender:

Soak cashews in water for 4 hours or more.
Drain water and blend cashews in food processor for 5 minutes (scraping sides as you go) with lemon juice, garlic and sea salt.
Stir in herbs, then use saran wrap to help shape into a ball.
Refrigerate for at least 30 minutes to set.
Garnish with extra chopped herbs and large flake sea salt.

If using the Nutramilk (I used the butter and smoothie set but either attachment will work):

Skip soaking step and just add raw cashews, lemon juice, garlic and sea salt to NutraMilk, blend on “butter” setting for ~4 minutes.
Follow directions above from step 3 on.

This spread is great for feeding large groups. It is both vegan and gluten free. I typically serve it alongside Mary’s Gone Crackers and some honey, but feel free to make it your own!

Anna Bohnengel

she/her

Anna Bohnengel is a registered dietitian trained at the National Institutes of Health with a decade of experience helping restore hormone health, optimize fertility and enjoy a healthy pregnancy.

After turning her own infertility around—without the medical intervention that doctors had claimed as her only option—she developed FERTILE IN FOUR™, a holistic and results-driven coaching program that puts each woman in the driver’s seat of her own fertility.