Sunday, November 15, 2015

Pesto-Layered Cashew Cheese {Vegan}

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

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.

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