Move over cheese balls, there’s a new appetizer at the Thanksgiving table. This nutritious appetizer doesn’t actually have any cheese in it, but you’ll never miss it.
Raw "Cheese" Sun Dried Tomato & Pesto Spread
Yield 10 -12
Ingredients
- CHEESE
- 1 cup raw cashews, soaked for 3 hours (don’t soak overnight), drained
- Juice of 1 lemon
- ⅔ cups water
- 2 tablespoons coconut oil
- 2 teaspoons apple cider vinegar
- ½ teaspoon sea salt
- PESTO
- 1 ½ cups fresh basil leaves
- ½ cup fresh Italian parsley leaves (stems removed) + extra for garnish
- 3 garlic cloves, peeled
- ⅓ cup pine nuts
- ⅓ cup raw walnuts
- ¼ cup extra virgin olive oil + drizzle for garnish
- 2 teaspoons salt
- ⅔ cups sun-dried tomatoes, soaked in oil or boiled; drained
Instructions
- Line a 6 inch baking dish or springform pan. Line the pan with plastic wrap and set aside (greasing will not work here).
- In a food processor or high-speed blender, blend the first cheese ingredients until smooth. Place ½ of the mixture evenly your 6” pan.
- Blend the pesto ingredients in a food processor or high speed blender until smooth. Add 1- 2 tablespoons of water if needed for thinning. Add the pesto layer on top of the cheese mixture, distributing evenly. Top with sun-dried tomatoes. Layer with remaining cheese.
- Cover with wrap or foil and refrigerate overnight, or you can freeze it if making further ahead.
- Remove from pan by placing upside down and tapping if needed. Carefully remove plastic and drizzle with a touch of olive oil and herbs for garnish.
- Pairs well with rice crackers, veggies or your toast.