250 g cashews
4 tablespoons apple cider vinegar
2 tbsp lemon juice
80 ml of water
1 tsp salt
1 pinch of black pepper
1 tbsp fresh parsley
2 tbsp fresh chives
1 tbsp rooty's horseradish
Soak the cashew nuts in water for at least 5 hours, preferably overnight.
Pour off the soaking water.
Place all the ingredients, except for the parsley and chives, in a blender and puree until smooth.
Finely chop the parsley and chives and stir into the nut cheese mixture.
Serve with fresh vegetable sticks, as a spread or with grilled food.
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