This is my first foray into vegan cheese and I’m absolutely thrilled with how good it can be! Until then, I was convinced that nut cheese would be a mild, grainy mix that would not taste like creamy soft cheese.best for keen cooks The Kitchen Wizz Pro by Sage

This cashew-based cheese is soft and has a fine goat cheese like a spicy taste. Although the cheese is fantastic on its own, it is layered in this pesto and sun-dried tomato tower, but it’s not delicious in this world. I served this tower to a group of people who all agreed that it was really good, and no one could tell it was made of nuts, not cheese.

You can prepare this dish one day in advance and store it in the fridge. Before serving, simply place a plate on the bowl and then turn it over.

I like to serve this goat cheese tower with salt and pepper crackers, but you can also enjoy it with carrots, radishes and cucumbers. If you are looking for an aperitif for guests that are both a mix of vegans and meat eaters, this is a fantastic dish that everyone will enjoy.

Vegan goat cheese, pesto & sun-dried tomato tower

preparation time
25 min

total time
25 min

Diet: Dairy Free, Grain / Gluten Free, Nut Free, Sugar Free, SCD Legal, Vegan
1 cup of raw cashews soaked in boiling water for 10 minutes
1 clove of garlic
1 tablespoon of lemon juice
1 tablespoon of apple cider vinegar
1 tbsp coconut oil
3 tablespoons water
1/4 tsp salt
1/4 tsp pepper
1 cup of basil
2 tablespoons of pine nuts
1 clove of garlic
2 tbsp extra virgin olive oil
1/4 tsp salt
Chopped 1/3 cup oil-packed sun-dried tomatoes
1 tablespoon of roasted pine nuts

To make the cheese, drain the cashew nuts and place in a kitchen machine together with the garlic clove, coconut oil, lemon juice, apple cider vinegar and 1 tbsp water. Add salt and pepper and mix the remaining water until the mixture is smooth and creamy.

Remove the cashew cheese from the food processor and set it aside.
To make the pesto, combine basil, garlic, olive oil and salt in the food processor and mix.
Make a bowl (about 1 cup in size) with a plastic wrap so that the wrapper will fold over all the edges of the bowl.
Spoon some cheese mixture into the bottom of the bowl to form an approximately 1 inch thick layer. As a next spoon in a straight layer of pesto you probably only use about half the amount. Then sprinkle with the rest of the cheese and evenly distribute and finely add the chopped sun-dried tomatoes.
Put the bowl in the fridge for about 3 to 4 hours to get firm.
When ready to serve, turn a serving plate upside down and flip it over. Remove the bowl and gently peel off the plastic wrap. Place the pine nuts on top of the tower and serve them with your favorite crackers.

Notes on the recipe
* If not with SCD, you can use a vegan pesto to save time

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