Specials Board: Cream 'Cheese' with Rosemary

Cream 'Cheese' with Rosemary & Vegan Mofo Day 15

We're half way through September and I haven't posted any recipes using herbs from my garden so I thought I should rectify that today. Currently in my little herb garden I have rosemary, sage, curry plant, oregano, thyme, lemon balm, mint (garden & Moroccan), basil, parsley, perilla and tarragon. 

I love the smell of rosemary, you just have to brush past it and you can smell the fragrant leaves. It makes me feel hungry every time I smell it! This is perfect for a snackage and a great filler for a lunch wrap or used as a dip.

Ingredients
120g Cashews
500ml Water
2 Tsp Fresh rosemary, chopped
1 Garlic clove
2 Tbsp Nutritional yeast
1 Tsp Lemon juice
¼ Tsp Herbamare
60ml Water

Method
Soak the cashews in the 500ml water for at least 1 hour. If you haven't got a super fast blender I'd soak them for longer even over night. Drain the cashews and rinse well.

Transfer the cashews to a blender along with the remaining ingredients and blend to a smooth paste. Transfer to a small bowl, cover and chill.