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.