4.5/5
(13 Votes)
Ingredients
- For Nut Cheese:
- 1/2 cups raw cashews, soaked for 2-3 hours, drained
- juice of 1/2 lemon
- 1/3 cup water
- 1 tablespoon coconut oil
- 1 teaspoon raw apple cider vinegar
- pinch of salt
- For Basil Pesto:
- 1 cup basil leaves
- 2 garlic cloves
- 1/3 cup pine nuts
- olive oil
- 1 teaspoon salt
- In a food processor, combine all ingredients together.
- 1/2 cup sun-dried tomatoes
- extra pine nuts to top with
Preparation
Step 1
Take both small glass ramekins and line with plastic wrap. Don’t skip this step. Trust me. I learned the hard way.
In a high-speed blender, blend all of the nut cheese ingredients until smooth. Place part of the mixture into lined ramekins.
Add pesto layer on top. Top with sun-dried tomatoes. Layer with remaining cheese.
Refrigerate for several hours until set. You can also freeze it.
Line a small appetizer plate with olive oil and dust with dried basil. Set 1 cheese block onto place, take off plastic wrap carefully, drizzle with oil and herbs, and top with pine nuts.
Pairs perfectly with rice crackers