Summary

Ingredients

• 200 g cashew nuts
• 100 ml water
• 2 tablespoon lemon juice
• 1 teaspoon salt
• 2 tablespoon herbs, mixed, e.g., Frozen mixture 8 herbs
• 1 clove (s) garlic, optional
• Water for soaking

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Instructions

1. Soak the cashew nuts in plenty of water for at least 2 hours, preferably overnight. This can be done at room temperature.
2. The soaking water is poured off. Put the cashew nuts in a tall mixing beaker and puree with 100 ml of water, lemon juice and salt. Do not forget to taste, possibly also add a little lemon juice. The amount of salt is also to be determined individually, if necessary, it is better to add salt at the end.
3. Then season with herbs according to personal taste. I like a mixture better than e.g., only basil. If desired, a pressed clove of garlic can be added, but this is optional.
4. The finished cream is suitable as a spread and comes relatively close to herbal cream cheese. Can also be enjoyed with jacket potatoes or potato hash browns instead of herbal quark. In a well-sealed container, it will keep for a few days in the refrigerator.