Tuesday, September 13, 2011

Lox of Love with Dairy Free Dill Cream Cheese

 During my weekly grocery shopping I passed some lox and started to dream about cream cheese and bagels.  I don't spend too much time in this dream world though (because there is always a tasty alternative to be had) and popped those lox into my basket with a grin along with some gluten free English muffins.  Before bed I put  1/2 cup of cashews in some water to soak until morning and breakfast was nothing short of a dream come true.  This recipe is based off THIS vegan/dairy free "sour cream."  

-These gluten-free English muffins
-1 package of wild caught Lox
-1/2 cup cashews, soaked for at least 4 hours (I soak mine for around 6) 
-1 teaspoon dried dill
-1/4 to 1/2 teaspoon salt (to taste) 
-3 tablespoons fresh lemon juice (more or less to your sour preference)
-3 tablespoons filtered water (or more until desired texture)

How To
1.  To make the cream cheese place soaked cashews in blender with salt, dill and add 3 tablespoons of water and 3 tablespoons of lemon juice.  Blend.  Continue blending and adding water or lemon juice until your desired consistency is achieved.  I prefer a thicker spread and used more lemon for a sour taste.  
2.  Toast English muffins
3.  Add lox
4.  Make your favorite cup of tea and enjoy an elegant breakfast.

Shared onFresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Slightly Indulgent Tuesdays, 


  1. Nicole@Show Off FridayJuly 16, 2012 at 10:24 AM

    Dill is a favorite around here! Thank you for sharing. Have a great week!

  2. what a great recipe!



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