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Herb Cashew Cheese Dip

with Vegetable Broth 
recipe-difficulty
Not too tricky
recipe-serves
8
ready-in
40 mins
Herb Cashew Cheese Dip

This herby cashew cheese dip is so tasty! It’s guaranteed to get even the most avid cheese lovers switching over to this vegan alternative. Cashews are a great source of healthy fats, magnesium, iron and vitamin B-6. Nutritional Savoury flakes bring the delicious savoury flavour, and they are a great source of all of your B vitamins, calcium, iron, zinc and potassium. What makes this cashew cheese dip different from ones we have done is the past is the use of the preserved lemon and herbs. There is just so much amazing flavour going on and it’s so easy to make! There’s no excuse not to give this one a go!

Sides & Snacks
Middle Eastern inspired
Pantry Items
View in metric
  1. 2 tbsp Vegetable Broth Garden Veggie
  2. 2 garlic cloves, minced
  3. 2 tbsp apple cider vinegar
  4. Juice of 1 lemon
  5. ¼ cup water (2 fl oz)
  6. 1 tsp rosemary, finely chopped
  7. 1 tbsp parsley, finely chopped
  8. 1 tbsp mint, finely chopped
  9. 1 tsp chili flakes
  10. 1 wedge Preserved lemon, including rind
  11. 3 cups cashews, soaked
  12. ½ cup Vegan Nutritional Savoury Flakes (2 oz)
  13. 1 tsp Himalayan Salt, plus extra
  1. Soak your cashews (overnight if possible, if not soak for at least 20 minutes).
  2. Discard the water you’ve been soaking your cashews in.
  3. Add cashews, garlic, apple cider vinegar, juice of 1 lemon, ¼ cup water (2 fl oz), Vegetable Broth Garden Veggie, and salt (to taste) into a high-speed blender until smooth.
  4. Stir in chopped herbs, chili flakes, and preserved lemon.
  5. Enjoy!