Exploits of a Vegan Wannabe

Last weekend while at Whole Foods I grabbed a free recipe for a Creamy Cucumber dip made from raw Cashews. I crafted the recipe adding my own flair and we enjoyed it on crackers like  pate and with veggies as a dip. It was light, fragrant and satiating.  I also used it to stuff cucumbers for an appetizer, which was my favorite.  When used as a filling , it felt very much like cottage cheese, so that is why I am calling it a cashew (dill) cheese. I used quite a bit of Dill because it tastes like Summer. Feel free to use as much or as little as you prefer.

Photo by: S. Duquet

Cucumber Boats w/Cashew Dill Cheese

by: Original cheese recipe from Whole Foods and modified by: S. Duquet

Ingredients

1 1/2 C raw cashews soaked for at  least 4 hours

1 English cucumber peeled and shredded

juice of 1 lemon

1 bunch of fresh Dill. Finely chop the dill and add as much as you would like. I continued to add, then I added more. Save a bit for garnish.

1 tsp garlic

1/2 tsp black pepper

lemon pepper and fresh dill for garnish

water to add to food processor while blending

8 Persian cucumbers (to fill as boats as shown in photos)

Photo by: S. Duquet

Make it Happen

~Soak your cashews for at least four hours in enough water to cover. I like to soak mine in the fridge. Drain and add to food processor or blender.

Cut the top 1/4  of your Persian cukes off to make boats. Hollow out the boats using a small spoon. Be careful not to cut through the boat. You may need to shave a tiny bit off the bottom so they will have a flat surface to sit on.  Set aside.

~Place shredded English cucumber in a colander and allow to drain for at least fifteen minutes. Then squeeze out remaining water, you should have 1 1/2 C shredded cucumber. Add cucumber to cashews in food processor.

~Add lemon juice, fresh dill (save some for garnish), garlic and black pepper to processor.

~Pulse, adding water as necessary to create a pate or cottage cheese like texture.

~You may now fill your boats and enjoy, or chill your mixture then fill your boats.

~Before serving, garnish with lemon pepper and finely chopped fresh dill.

Photo by: S. Duquet

This cheesy-esque concoction is cool and creamy and just wonderful when paired with the chilly cukes. It is a substantial snack or swanky appetizer. They are easy to make and fun to enjoy. It is everything Summer food should be.

Have a delicious weekend.

Tags: cashew dill cheese, compassionate eating, cooking with herbs, dairy free, ENgine 2 friendly recipe, plant based diet, trying vegan, vegan appetizer, vegan entertaining, vegan snack recipe, vegan wannabe