Cashew Dill Cream Cheese

Preparation time 20 min
This recipe keeps for 5 days

Ingredients (6 servings)

  • 2 cup Cashews
  • 2 tbsp Tahini
  • 2 tbsp Lemon juice, raw
  • 1 clove Garlic, raw (minced)
  • 1 tsp Salt
  • 1/2 cup Dill, fresh (roughly chopped)
  • 1/2 cup Water

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  1. Soak the cashews
    For this recipe, long soaking works best. Cover cashews in water and let them soak in the refrigerator overnight, for around 12 hours.
    Option: to speed up the process, cover cashews in boiling water and let them sit for 1 hour.
  2. Once soaked, drain and add the cashews in the food processor along with the rest of the ingredients. Process until very creamy and smooth, scraping down the sides as necessary. Taste and adjust seasonings as needed.
    Tip: You can use a vertical stick blender instead of a food processor, especially if you are making a small quantity.
  3. How to store
    Keep leftovers covered in the refrigerator for up to 5 days.

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One serving contains 281 calories, 8 grams of protein, 23 grams of fat, and 16 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.