Pesto-Layered Cashew Cheese {Vegan}

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. Top with hazelnuts. Serve with crackers.

Comments

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