Dill and Chive Cashew Cheese
1 1/2 cups raw cashew pieces
2 teaspoons fresh lemon juice
3 cloves garlic
1/2 teaspoon salt
1/3 cup water
1 heaping teaspoon Dill
2 chives, thinly sliced (light green ends only)
enough water to submerge cashews fully
I like the cashew pieces as opposed to whole cashews because I feel like they soften better in such a short time. Ideally, I would do nothing except play in my kitchen all time, but because I usually cook on a time budget, the pieces happen to facilitate expedience.
1. Place cashew pieces in a bowl/deep container, and submerge with water. The water line should be about two inches higher than the cashews. It's okay if some float to the top. Allow to sit for at least two hours.
2. Drain the cashews in a strainer. There's no need to rinse them.
3. Now take that snazzy food processor of yours. Throw in the cashews, lemon juice, dill, 3/4 of the chives, garlic and salt, and let it run on high for one minute (I know this bad-boy's loud...don't make this at night!). Then scrape down the sides with your spatula, add the water, and let it run on high for another four minutes, pausing every minute or two to scrape down the sides.
4. Transfer to a visually appealing dish, and garnish with the remaining chives and a sprinkle of dill. Voila! You should let it stand out at room temperature, covered, for 1-2 days before serving if possible. After a few days, though, you can throw it into the fridge for up to about a week.