Ingredients For the Cheese 1 C raw cashews, soaked overnight and drained juice of 1 lemon, approximately 1/3 C 1/3 C water 1 T organic coconut oil 1 t raw apple cider vinegar dash of salt For the Pesto 1 C fresh basil leaves, torn 2 garlic cloves 1/3 C raw pistachio nuts olive oil, as needed 1 t salt To assemble 1 to 2 T sliced tomatoes confit or sun-dried tomatoes To serve 1 T chopped hazelnuts vegan crackers Procedure In a blender, or food processor, blend all of the pesto ingredient together until you have a thick paste. Line a ramekin with plastic wrap. In a blender, or food processor, blend all of the cheese ingredients together until smooth. Spoon part of the mixture into the prepared ramekin. Spoon in a layer of pesto. Lay sliced tomatoes on top of the pesto. Top with remaining cheese. Refrigerate, or freeze, until set. Mine took several hours. To serve, invert the cheese onto a serving platter. T...