Raw Vegan Goat Cheese Dip

I was inspired by the idea of this recipe on Pinterest (now, for the life of me, I cannot find it!) a while back and have been brewing on an idea of how to translate it into a non-dairy version without the soy. This is the beauty of raw foods–anything can happen with a scoop of cashews. Even cheese…

Raw Vegan Goat Cheese Dip Recipe

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

1. In a food processor, combine all ingredients together.

• 1/2 c. sun-dried tomatoes
• extra pine nuts to top with

DIRECTIONS

1. Take both small glass ramekins and line with plastic wrap. Don’t skip this step. Trust me. I learned the hard way.
2. In a high-speed blender, blend all of the nut cheese ingredients until smooth. Place part of the mixture into lined ramekins.
3. Add pesto layer on top. Top with sun-dried tomatoes. Layer with remaining cheese.
4. Refrigerate for several hours until set. You can also freeze it.
5. 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.