I was inspired by the idea of a raw vegan “goat” cheese dip from a recipe on Pinterest (now, for the life of me, I cannot find it–grrrrr) a while back. It was in its original cheese form and I have been brewing on an idea of how to translate it into a non-dairy version but 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 - Fork & Beans

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

003

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.
  6. Pairs perfectly with rice crackers.

Raw Vegan "Goat" Cheese Dip - Fork & Beans

signature