Roasted Garlic Cashew “Chèvre” With Crudités

Soaked raw cashews provide the “cheese” in this creamy dip.

Roasted garlic cashew "chèvre" with crudités

Makes one cup
Prep time: Eight hours to soak the cashews, plus two days to ferment
Cook time: 45 minutes


  • 1 cup raw cashews
  • 8 peeled garlic cloves
  • 1/2 tbs. extra-virgin olive oil
  • 1 tsp. unpasteurized, active apple-cider vinegar
  • 1 tsp. lemon juice
  • 1/2 tsp. sea salt
  • Raw veggies, such as carrot or jicama sticks, sliced peppers, or green beans for dipping

Soak cashews overnight in the refrigerator.

Place garlic cloves on a square of aluminum foil and drizzle with the extra-virgin olive oil, then crimp the foil to make a small, sealed package. Roast at 400 degrees F for about 30 minutes. Let cool, mash, and refrigerate.

Drain and rinse the cashews, then place them in a food processor or blender and purée, adding up to 1/2 cup water a little at a time as needed to make a smooth paste.

Blend in  apple-cider vinegar, then transfer to a large canning jar. Cover the jar with a kitchen towel and secure it with a rubber band. Let the purée stand at room temperature for two days until slightly bubbly.

Stir in the mashed garlic cloves, lemon juice, and sea salt. Serve in a small bowl with veggies for dipping. 

is a Minneapolis-based recipe developer and cookbook author.

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