It has been a little while since I last shared something here, so it feels like the perfect moment to clear away the imaginary dust and bring this space back to life with a fresh, simple, and truly delicious recipe. This cashew cream cheese with herbs is exactly the kind of food I love to make when the seasons begin to shift: easy, comforting, full of flavor, and made with just a handful of wholesome ingredients.
September always brings a noticeable change of pace. In many parts of Europe, school starts again, traffic gets heavier, mornings feel busier, and summer slowly begins to fade into the background. The long, bright days become shorter, evenings arrive earlier, and suddenly autumn is just around the corner. While it can be hard to say goodbye to summer, there is also so much to enjoy at this time of year: golden leaves, crisp countryside walks, cozy meals, and a wonderful new selection of seasonal fruit, vegetables, and fresh herbs.
This recipe began with a generous bunch of fresh dill from my neighbor’s garden. There is something so lovely about cooking with ingredients that have been shared with kindness, especially herbs that smell bright, green, and full of life. That fresh dill became the inspiration for this creamy vegan cashew cheese, combined with chives, spring onions, lemon juice, cider vinegar, and a touch of seasoning.
Dill has always been one of my favorite herbs. Its fragrance is instantly recognizable, and it brings a fresh, vibrant taste to so many dishes. It reminds me of home cooking, simple family meals, and the kind of kitchen where fresh herbs are always close at hand. Dill works beautifully with potatoes, pickles, salads, dips, and spreads, so it feels completely natural in this smooth cashew cream cheese.
Cashews are an amazing base for dairy-free recipes because they blend into a naturally smooth and creamy texture after soaking. They have a mild flavor, which makes them perfect for taking on sharper, brighter ingredients such as lemon juice, vinegar, herbs, salt, and spices. In this recipe, soaked cashews create a rich vegan cream cheese that is easy to spread and satisfying to eat.
If you do not have cashews, you can also try making a similar spread with almonds or walnuts. The final texture and taste will be a little different, but the idea remains the same: blend soaked nuts with tangy ingredients, add fresh herbs, and allow the mixture to drain until it becomes thicker and creamier. You can also adjust the herbs and spices to suit your taste. Add more dill for extra freshness, more black pepper for warmth, or a different herb combination if that is what you have available.
This homemade cashew cream cheese is especially good served on crisp crackers. A thin cracker with sea salt and black pepper is a perfect match, but it is also delicious spread over toast, crusty bread, or crispbread. It makes a lovely snack, a simple appetizer, or a dairy-free addition to a sharing board. The texture is smooth and rich, while the herbs keep it fresh and lively.
The most important step is allowing the blended mixture to drain. After blending and mixing in the herbs, transfer the cashew cheese to a sieve lined with cheesecloth and place it over a bowl. Let it rest in the refrigerator for at least two hours, or overnight if you have time. This helps remove excess liquid and gives the cheese a thicker, more spreadable consistency. Once drained, transfer it to a clean jar or container and keep it in the fridge for up to two days.
If you enjoy easy vegan cheese recipes, this herbed cashew cream cheese is a wonderful place to start. It requires no cooking, only a blender, a few simple ingredients, and a little patience while it drains. The result is a dairy-free spread that tastes fresh, creamy, tangy, and full of garden herb flavor.
This cashew cream cheese with herbs is smooth, rich, and packed with flavor from fresh dill, chives, and spring onions. It is simple enough for everyday snacking but tasty enough to serve when you want something a little more special. Make sure to let it drain properly, as that short resting time makes a big difference to the final consistency.
📖 Recipe
Cashew Cream Cheese with Herbs
Ingredients
- 1 cup cashews soaked overnight
- 3 tablespoons cider vinegar
- 2 tablespoons lemon juice
- 2-3 tablespoons water
- ½ teaspoon sea salt
- ⅓ teaspoon cumin
- Freshly ground black pepper
- 2 spring onions chopped
- 1 ½ teaspoons chives chopped
- 2 teaspoons dill chopped
Instructions
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Rinse the soaked cashews, then place them in a blender with the cider vinegar, lemon juice, and water.
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Blend until completely smooth and creamy, adding only enough water to help the mixture blend.
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Transfer the mixture to a bowl. Add the sea salt, cumin, black pepper, spring onions, chives, and dill, then mix well.
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Line a small sieve with cheesecloth and spoon the cashew cheese into it. Place the sieve over a bowl and refrigerate for at least 2 hours, or ideally overnight, to drain any excess liquid.
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Transfer to a jar or container and serve with crackers, toast, or crisp bread.
Please note that these recipes are developed and tested in metric grams. For the most accurate results, digital scales are recommended. US customary conversions may be provided, but this method has not been tested in the same way.
Nutrition
