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asparagus
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Raw Vegan "Goat Cheese" Dip with Basil Pesto
Soy, gluten, dairy-free INGREDIENTS 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 olive oil 1 tsp salt In a food processor, combine all ingredients together. 1/2 c. sun-dried tomatoes extra pine nuts to top with DIRECTIONS 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.
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