This cashew hemp cheese w dill & chives is more a spreadable type cheese. If you would like to create a harder version follow the instructions in my almond cheese for allowing the cheese mixture to drain.
Place the cashews in a bowl and cover with water. Leave to soak for at least 2 - 3 hours. Drain cashews and rinse well.
Place cashews in a blender with hemp seeds, water, garlic olive oil, lemon juice, nutritional yeast and salt and blend till wonderfully creamy and smooth. Once smooth add in the dill and chives and blend again till creamy and well combined.
Spoon the cashew & hemp cheese into a glass jar and secure with a lid. Store in fridge and eat within 5 days or freeze.
Please note, this cheese is best refrigerated overnight to set, however if you are keen you can dig straight in. It will just be a little more like a dip.