Seasonal Appetizer: Cucumber Rounds with Raw Herbed Dill Cashew Cheese

by Gena on June 30, 2013

IMG_5304

My mom is visiting, which means that I spent Friday morning frantically cleaning my apartment, doing laundry, stocking up on food, and–because cooking for my mom is a favorite past time–coming up with a tasty appetizer for her to nibble on after her train ride. The last time I created a dish for my mom it was my raw, vegan “deviled eggs,” which she loved and praised more than anything I’ve ever served her. Realizing that she has a penchant for nut cheeses and spreads, I though I’d whip her up something light and seasonal. In no time at all, I had a plate of cucumber rounds with herbed dill cashew cheese waiting for her.

I love cashew cheese at any time of year, but I particularly like having a fresh batch handy in the spring and summer, so that I can mix freshly chopped herbs into it. Rosemary, oregano, basil, chives — they all taste fantastic when folded into soft, tangy, salty cashew cheese, and each will give a dish new character.

My mom doesn’t cook a lot of ultra-traditional Greek food, but she does add Greek flavors and accents to nearly everything she prepares. Lemon, dill, oregano, tomato and olive oil are staples in my mom’s cooking, and because I grew up with these flavors, they’re also very common additions to my cooking. Dill is a particular favorite of mine, though I know it’s something of an acquired taste; I love how fresh and springy it tastes in just about everything, from lentil soup or salad to (vegan) ranch dressing to chickpea salads. Mixed into a simple batch of cashew cheese, it’s heaven.

IMG_5298

Cucumber Rounds with Raw Herbed Dill Cashew Cheese

Ingredients

  • 2 cups cashews, soaked 2 hours or overnight in water
  • 1/2 tsp sea salt
  • 2 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • 1/2 cup water
  • 1/4 cup tightly packed dill

Instructions

  1. Drain cashews and rinse them. Add the drained cashews to the food processor along with the salt, lemon, and nutritional yeast. Pulse to combine.
  2. Let the motor run, and drizzle water in, stopping a few times to scrape the bowl down. Keep blending till the cheese has the consistency of a light cream cheese (or whipped ricotta).
  3. Add the dill and pulse to combine. Transfer cashew cheese to an airtight container. Will keep for 4-5 days in the fridge.
  4. Makes 1 3/4 cups
http://www.choosingraw.com/seasonal-appetizer-cucumber-rounds-with-raw-herbed-dill-cashew-cheese/

I love the way the dill compliments the lemon in the cashew cheese, and the way the cool, hydrating cucumber contrasts them both.

IMG_5300 IMG_5306

If you don’t care for dill, you can substitute any fresh herb you like. Feel free to get creative!

My mom was delighted with this little post-travel treat…and I was, too. Hope you’ll enjoy it as much as we did.

xo

Print Friendly
Be Sociable, Share!

{ 40 comments… read them below or add one }

Lee Anne June 30, 2013 at 5:22 pm

Looks amazing!! Did you use the cashews right after soaking? Or did you dehydrate them first? Thanks…

Reply

Gena July 2, 2013 at 7:27 am

Hi Lee Anne! I edited the instructions to be a bit clearer. I soak them for 2+ hours, drain and rinse them, and use them right away — no dehydrating.

Reply

Lee Anne July 2, 2013 at 8:10 am

Thanks so much Gena! I always get confused when it comes to using nuts/seeds in recipes… Love all your posts :)

Reply

Kat June 30, 2013 at 5:37 pm

Gotta try this!

Reply

Eileen June 30, 2013 at 6:53 pm

Oh man, I must make some of these immediately–not just because I love cashew cheese, or because I don’t want to turn on the oven (although both of those are absolutely true), but also because I’ve been hoarding half a bunch of dill. This is definitely the perfect way to eat it! :)

Reply

Gena July 2, 2013 at 7:25 am

Enjoy!

Reply

Nikki @ Eat To The Beet June 30, 2013 at 7:01 pm

It is hot, hot, hot in Portland right now, and these look perfect. Dill and cucumber are great together. Hope you’re having a nice weekend with your mom!

Reply

Gena July 2, 2013 at 7:25 am

Thanks sweets!!! Hope you’re enjoying some freedom.

Reply

kokoronagomu June 30, 2013 at 9:43 pm

that looks lovely! i have made fermented cashew cheese and i think i would use that and forgo the lemon but keep the salt and herbs. great idea!

Reply

Gena July 2, 2013 at 7:28 am

I love cashew cheese all the more when I ferment it, but often skip that step because it’s time consuming. If you do it, let me know how it goes!

Reply

Sarah June 30, 2013 at 10:48 pm

This looks so delicious. Dill is one of my favourite herbs, but it’s tough to find here and my attempts to grow it thus far have failed! I think this means that I should buy some dill when I am in the US…soon!!

Reply

Gena July 2, 2013 at 7:28 am

So excited to meet you!

Reply

Jenni June 30, 2013 at 11:34 pm

I’m pinning this right now! I could use a good dip recipe for summer.

Reply

JK July 1, 2013 at 12:07 am

Dill and cashew cheese are two of my favorite things! How have I never thought to combine them?! :)

Thank you for sharing and have a great time with Mom!

Reply

Gena July 2, 2013 at 7:29 am

Thanks — we had a nice weekend :)

Reply

Maria July 1, 2013 at 2:33 am

I liked your recipe and will try it. Thank you.

Reply

Gena July 2, 2013 at 7:29 am

Thank you, Maria :)

Reply

Paula R July 1, 2013 at 4:03 am

OMG, summer treat right here – I’ve gotta try this :)

Reply

margogoes July 1, 2013 at 6:05 am

Just made this, delicious. I’m sure it will be one of my standbys for party food!

Reply

Karen July 1, 2013 at 7:45 am

This is such a photogenic shot…just light and lovely! I am relatively new to acquiring a taste for dill, but now suddenly I can’t get enough of it…I’ve been adding it to my nightly salads.Along with fennel, these two herbs are tasting so fresh, clean, lively and have been completely reinvigorating my usual bowls of greens. I also love uber hydrating cucumber this time of year. Now, I just have to acquire a taste for cashew cheese…

Reply

Rich July 1, 2013 at 7:53 am

These sound ideal for hot summer days. Will be giving these a try soon.

Reply

Lauren July 1, 2013 at 10:13 am

This looks amazing! Unfortunately, I’m allergic to cashews and to most nuts. I can eat almonds and all seeds. Do you know if this might work well and taste good substituting almonds or seeds in place of the cashews?
Thanks!

Reply

Gena July 2, 2013 at 7:24 am

Sunflower seeds would work great, Lauren!

Reply

Angie September 26, 2013 at 6:07 am

Almonds would also work after being soaked for at least 4 hours. I made ‘almond ricotta’ and it worked out great. Process is pretty similar to the recipe above.

Reply

Megan - The Gluten Free Vegan July 1, 2013 at 1:20 pm

Wow, wish I made these for my mom who just left after a week-long visit. :) Seriously going to buy cucumbers and fresh dill right now to make this. Thanks!

Reply

Kelly July 1, 2013 at 3:48 pm

Looks delicious!

Reply

Lenny Polley July 1, 2013 at 10:37 pm

Wow! This recipe looks so delicious. I can’t wait to try this. I love cucumber salads as appetizers since childhood.

Reply

Rachael July 2, 2013 at 2:28 am

This looks so fresh and summery! I always forget how much I love dill.

Reply

Sophie July 2, 2013 at 3:06 am

I love the idea of doing these! Perfect for the summer. I find cucumber so yummy and refreshing. Dill is also such an underused herb! Yum!

Reply

Suzanne July 2, 2013 at 7:13 am

Dill is such a great summer flavour. I have a couple upcoming recipes featuring dill coming up on my blog soon!

It’s so nice your mom and you can agree on how great cashew cheese is!!

Reply

McKel Hill, MS, RD, LDN | Nutrition Stripped July 2, 2013 at 9:09 pm

These look amazing! I love cashew cheezzzee :)

Reply

Cadry July 2, 2013 at 11:16 pm

This sounds wonderful and so light! I can’t wait to try it!

Reply

Josh Brancek July 3, 2013 at 6:57 am

That cucumber looks so tasty!!!

Reply

kimmythevegan July 4, 2013 at 12:14 pm

This would be an amazing appetizer to serve people at a dinner party!

Reply

Hannah July 4, 2013 at 5:47 pm

Babe, I got so addicted to the dried dill in your cupboard the other week. For some reason, I’d forgotten that dill can be delicious in non-seafood applications. Both via your pantry and this post, you be making my mind go hurrah hurrah hurrah whoop. x

Reply

Sara July 7, 2013 at 12:01 pm

Made this for a picnic yesterday and was amazing! I’ve never been a big fan of dill, but I’m officially a changed person! I’ll definitely make this recipe for parties in the future, was a huge crowd pleaser. Thank you!

Reply

Sherry July 7, 2013 at 10:24 pm

Is the nutritional yeast absolutely necessary or is there a substitute? It makes me break out terribly.

Reply

Gena July 8, 2013 at 9:14 am

Oh no! Not necessary at all. Just try adding a little extra salt, or perhaps a teaspoon of miso.

Reply

Sherry July 8, 2013 at 11:09 am

Thank you! I’ll try adding more salt. I love miso but can’t have soy or grain based products either. Otherwise, these look lovely.

Reply

Kristina Shalaby November 9, 2013 at 3:42 am

I had to leave out the yeast (Thanks to Egypt not having a clue what it was), but it turned out great. Even my picky husband liked it. Thank you for this!

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: