Cashew- cream cheese with horseradish


250 g cashew nuts
4 tbsp of cider vinegar
2 tbsp of lemon juice
80 ml water
1 tsp salt
1 pinch of black pepper
1 tbsp of fresh parsley
2 tbsp of fresh chive
1 tbsp LieblingsKren


Soak the cashew nuts in water overnight, but at least for five hours. Strain off water. Put all ingredients, except of the parsley and the chive into a blender and mix it. Chop the parsley and the chive and stir it in the mousse. Serve with fresh vegetable sticks as a fresh spread or for a bbq. A recipe from eat this!