Soy, gluten, dairy-free
For Nut Cheese:
1/2 c. raw cashews, soaked for 2-3 hours, drained
juice of 1/2 lemon
1/3 c. water
1 Tb coconut oil
1 tsp raw apple cider vinegar
pinch of salt
For Basil Pesto:
1 c. basil leaves
2 garlic cloves
1/3 c. pine nuts
1 tsp salt
In a food processor, combine all ingredients together.
1/2 c. sun-dried tomatoes
extra pine nuts to top with
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.