Herbed Cashew Cream Cheese

2008 Jul/Aug


  • 1 ½ c. cashews, soaked in water for 8 – 10 hours, or overnight
  • ¼ c. sunflower seeds, soaked, as the cashews
  • Juice of 1 large lemon (about ¼ to 1/3 c.)
  • 1 large green onion, chopped
  • 1/3 c. minced fresh parsley
  • 1/3 c. minced fresh cilantro


Blend the cashews, sunflower seeds, lemon juice, and a bit of water, if needed, until smooth. Empty into a small  glass bowl, cover with a light cloth, and let sit for four to twelve hours, tasting occasionally.  The time it takes to ferment and develop taste depends on room temperature and humidity.  When the mixture starts to taste “cheesy” it’s ready. Stir in remaining ingredients and refrigerate for up to 4 days until serving. (Try other combinations of herbs and flavourings.)