Cultured Dill, Lime & Chilli Cashew Cheese


The go-with-absolutely-everything condiment. Not only will it excite your taste buds with a little zing of spice and citrus, though when you choose to ferment the cashews which is optional, it will nourish your gut with beneficial microbes, make the cashews more easily digestible and enhance the nutrient content. In this recipe I use coconut water kefir and coconut yogurt to support the fermentation process, which I get from HERE. Make sure you enter SHERIDANWILLIAMSON to get yourself 10% off if you choose to use this kefir and coconut yogurt. 


3 cups soaked/fermented cashews

A dash of apple cider vinegar 

1/2 cup cold pressed olive oil

1/2 cup coconut cream or coconut yogurt (**see above) 

1 cup dill

1 whole red chilli

1/2-1 tsp salt

1/2-1 tsp pepper

1/8 cup lime juice

2 garlic cloves 

1/4 cup water OR a cup of coconut water k**see above


1. OPTION ONE - To ferment the cashews: cover the cashews in filtered water, and add 1 cup coconut kefir in a clean jar or glass container and ensure it is tightly closed. Allow to ferment for roughly 48 hours, or until the liquid fizzes when you stir the cashews around. The warmer it is, the quicker it will take. OPTION TWO - To soak the cashews: cover the cashews with filtered water in a jar or glass container along with a dash of apple cider vinegar for roughly 8 hours. 

2. Strain out the liquid, and place the cashews into a high powered blender.

3. Add all of the remaining ingredients, and blend on high until it is completely smooth. You may need to keep scraping down the sides of the blender to ensure it combines well. 

4. Enjoy on the side of any main meal, with veggie sticks, or on seed crackers. 


Sheridan Williamson