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Recipes | 28 by Sam Wood
founder, IQS
 

Lemon Myrtle + Dill Cashew Cheese

By Lily Alice + Thomas O’Quinn

I Quit Sugar - Lemon Myrtle & Dill Cashew Cheese
Photo by: © Lily Alice & Thomas O’Quinn
  • 8 servings
  • Prep - 50 mins
  • Total - 50 mins
I Quit Sugar - Lemon Myrtle & Dill Cashew Cheese
Photo by: © Lily Alice & Thomas O’Quinn

Lemon myrtle is the queen of lemon herbs and undoubtedly one of the most well-known and widely used Australian bush superfoods. Having been used in Indigenous Australian cultures for centuries for its nutritional and healing benefits, here Thomas and Lily have blended it with dill and cashews for a yummy dairy-free cheese!  

Servings: 8
Preparation: 50 mins

Ingredients

  • 2 cups raw cashews, soaked for at least 30 minutes.
  • 2 cloves garlic, finely chopped.
  • 1 teaspoon dried lemon myrtle.
  • 2 tablespoons nutritional yeast.
  • 1 teaspoon miso paste.
  • 2 tablespoons lemon juice.
  • 1 teaspoon apple cider vinegar.
  • Sea salt and pepper.
  • 2 tablespoons fresh dill, finely chopped, plus extra for garnish.

Directions

1. Add all the ingredients, except the dill, to a blender and pulse until smooth. Stir in the chopped dill. Check the seasoning.

2. Transfer the cashew cheese to a resealable container or sterilised jar and top with additional chopped dill. This cheese will last up to a week stored in the fridge.


Note

Lemon myrtle is the queen of lemon herbs and undoubtedly one of the most well-known and widely used Australian bush superfoods. Having been used in Indigenous Australian cultures for centuries for its nutritional and healing benefits, here Thomas and Lily have blended it with dill and cashews for a yummy dairy-free cheese!

Ingredients

  • 2 cups raw cashews, soaked for at least 30 minutes.
  • 2 cloves garlic, finely chopped.
  • 1 teaspoon dried lemon myrtle.
  • 2 tablespoons nutritional yeast.
  • 1 teaspoon miso paste.
  • 2 tablespoons lemon juice.
  • 1 teaspoon apple cider vinegar.
  • Sea salt and pepper.
  • 2 tablespoons fresh dill, finely chopped, plus extra for garnish.

Directions

1. Add all the ingredients, except the dill, to a blender and pulse until smooth. Stir in the chopped dill. Check the seasoning.

2. Transfer the cashew cheese to a resealable container or sterilised jar and top with additional chopped dill. This cheese will last up to a week stored in the fridge.
Note