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 Recipe
Soy, gluten, dairy-free
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
1 tsp salt
- In a food processor, combine all ingredients together.
1/2 c. sun-dried tomatoes
extra pine nuts to top with
- 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.
- Pairs perfectly with rice crackers.
Please do not make if cashews are on the not-allowed list of your diet. They are okay for me but every body and diet is different.
I found this recipe back in 2014 when I thought I was hosting a vegetarian dinner party. At the last minute I found out that some friends were not vegetarians but vegans, so I was desperately googling ‘vegan cheese starters’ (because who wants to get left out on starters when the rest of the crew are chowing down on baked camembert??)
I’ve since made it time and time again whenever vegans are present and literally everyone raves about it. Its taken me over three years to say so but thank you so much for this post!!! Everyone thinks I’m amazing haha. Of course I take the credit for the evening and then forward them your link the following morning. 🙂
HA! I am so so so happy to hear that this is a hit. And I will go along with it and tell your friends that I actually got the recipe from you 😉
This recipe is in Russell James cookbook that’s where to saw it. and it’s identical to his recipe.
I find this hilarious that you are accusing me of copying his recipe when the reverse is true. Looks like he copied MY recipe. Nice work.
I absolutely can’t wait to make this recipe! The things you do with food amaze me. Do you have an amount for the olive oil in the pesto so I don’t royally mess it up?
Am I the only one that is confused by how much olive oil to use in pesto??? it doesn’t give an amount. help!!
I’ve been making this every year at the holidays for both my vegan and non-vegan families and it always gets devoured! This year I am making two! Thanks for such a great recipe!
Thank you SO MUCH for taking the time to comment and let me know, Allyssa! I am so happy you and the family love it, xo.
Is there a substitute for cashews in this recipe?
I’m sorry, there isn’t!
Made this and the taste is amazing, but it won’t set. So far I’ve been setting cheese with corn starch but I have never really liked the taste. Could I set this using agar or something? Hope I don’t sound stupid but I’m new to this!
Margaret @ Veggie Primer
I haven’t tried this full recipe yet but I made the cheese as a substitute for goat cheese in a beet salad and it was delicious! I definitely have plans to make the cheese dip for a future get-together with friends. Thanks for sharing a recipe that’s both simple and yummy! 🙂
Awesome to hear Margaret, thank you!
I tried this and the cheese part tastes great but it never set. It was very liquid…as if needed cheese but it was cold. I ended up just mixing everything together and using it as a dip…but did I just use too much water or what? I do love the taste & hoping to try this again with less water to see if that helps.
Melted cheese NOT needed…sorry
I’m making it right now and I think I’m gonna have the same problem. Try using a cheese cloth to line a container instead of plastic wrap. Or try poking a few small holes so that liquid can drain
This is fantastic. I’ve been making “cheese” with cashews for a few years and always thought it tasted a little like bandaids. The addition of the apple cider vinegar changed that – now it is delicious. Thank you!
I’ve hit the jackpot! Thanks for the awesome recipe Cara!
Mandy from MandysHealthyLife.com
I made this last Christmas and have made it again today for this Christmas. It is so delicious I dont know why I wait until Christmas to make it when I could have it every week!
I made this as a party appetizer and everyone loved it. I lined the small ceramic ramekins and they worked perfectly for making this cheese.
OMG I am laughing so hard at “goat” cheese. What animal did you milk?! Or should it say goat “cheese”? Haha this looks good though
lol, i can see how you migt think that but “goat” cheese is correct in this situation. goat “cheese” would be not be. vegan, much?
Will a food processor work?
Unfortunately it will not Chrissy 🙁 You need a high-speed blender to crush the heck out of those cashews.
Margaret @ Veggie Primer
Hmmm… I actually missed the hight speed blender detail and used my food processor and it worked just fine! 🙂
yea, food processors are generally a lot better at this type (and all types) of thing(s).
Did you line both ramekins wit plsatic, or stack them and then wrap plastic.
Line both with plastic–you are making 2 ramekins’ worth 🙂
I can’t wait to try this recipe. Does this make 2 portions or just 1 since in the directions you mention both ramekins.
Hello Cara, just tried your vegan goat cheese dip &it was absolutely incredible. Thank u for posting these recipes.
Your blog is inspiring! Bellissima!!
Can you double this recipe to feed lots of people?
Absolutely! You might need to let it set a little longer but I don’t see why you couldn’t double it 🙂
I would love to try this!! Any idea how many people it will serve? Also, have you ever doubled the recipe to make more?
I’d say that it serves 3-4 as an appetizer 🙂
This looks wonderful, I will definately be trying it very soon. Wonderful photography too. 🙂
This looks AMAZING! I will definitely be trying the raw goat cheese. My mind is swirling with everything I could put it on!
Tip – After making it a number of times I finally realized why my first layer of cheese was always taller than I thought – it gets bigger once its cold and sets – I live in Florida so I have to freeze it, that might be a factor – but just letting everyone know to go easy on the first layer of cheese, especially so you have enough room for a decent (what ends up being) bottom layer.
anyway – love love LOVE this dip. I make it all the time now and am even selling mounds to friends. Its also a great way to get someone introduced to raw foods.
do you have any raw flat bread or cracker recipes that pair well with the dip?
I just saw that I previously asked about raw crackers to go with it – thanks for the suggestion – Ive made a lot of rawmazing’s recipes but I have yet to find the right raw flatbread for this dip!
Lisa is Raw on $10 a Day (or Less!)
OMG, that’s a beautiful thing!
Thank you SO MUCH, Lisa! xo
This is so dangerous! I could eat the whole thing! Creative!
Thanks for this recipe Cara! I’ve been wanting to try my first hand at a “cheeze” spread like this, and this one looks simple and healthy (not too much olive oil or ingredients you could scale down or subtitute easily). I’ve had raw cashews on hand just waiting for the right looking recipe. I’ll share how it turns out when we’re done. 🙂
Congrats on the new site! As always, my lovely – looks incredible! Yummo!
This was delicious – any recommendation for a raw cracker recipe to accompany?
So glad that you enjoyed this recipe! I wish I had a dehydrator so I could create a good raw cracker but if you check this link out, I think you might be very pleased:
I LOVE Susan’s recipes too! I have both Rawmazing and Fork & Beans bookmarked on my tool bar, side-by-side. You both RAWK!!! :-9 Still can’t wait to try this recipe!!
I have found wonderful raw cracker recipes on the rawtarian’s blog. Try this http://www.therawtarian.com/search/node?keys=crackers Thank you for your wonderful site. I’m enjoying it muchly.
This is just screaming for me to have a fancy party and serve this! This is totally my kind of appetizer!
Amazing. That is all.
I haven’t seen a recipe for vegan goat cheese before. I’m excited to try it!!
Oh, sandwiching a pungent pesto inside the cashew cheese is such a good idea! I may have to bust this one out for my next party. 🙂
Gorgeous! And also gorgeous. I want to throw a party just so I can serve this! 🙂
I hope to try making this in the next few weeks.
Gorgeous. This could be the centerpiece of an hors d’oeuvres display. Delicious looking, too.
Well… of course, it’s adorable and yummy looking but since I can’t eat tomatoes I may just have to pair it with some meltable mozzarella in folded over pizza dough and have a calzone for lunch. When will you be here? You’re bringing the wine, right?
Gabby @ the veggie nook
This is seriously epic! Totally being bookmarked!
this looks DELICIOUS!!!! i need to make this and eat it all in one sitting! ps- i think i have the same ramekins!
The Vagabond Baker
wow! interesting! It looks amazing!
Jackie! ~ (the girl that sits next to your mom at work) =)
Yummy! I absolutely LOVE your site! I just want to lick the screen sometimes when I see your yummy creations! <3
Thank you so much Jackie (the girl that sits next to my mommy at work). Ha! Love it. I really appreciate this comment! Give my mom a hug for me next time you see her please 🙂 xo
Your biggest fan!
Of course! I tell everyone about you and f & b. 🙂 Jackie and I will have to see if we can get our hands on some raw cashews and make this. It looks soooo good!
Alexia @ NamasteYoga
oh yeah.. i wanna i dig right in there!! yum!!
Wowzers! Just the vegan recipe I need to knock the socks of my cheese loving Mother-In-Law!
Emily von Euw
holy crap, girl. you cray – in a good way.
And in a bad way sometimes too 😉
Farm, Foodie and Fitness
Looks sooo good! I can’t wait to try it!!
Oh YEAH!! Now THAT’s what I’m talking about!! :-9
This looks exactly like the real thing!:)
Brooke (Crackers on the Couch)
Was it Spabettie’s? I’ve got hers pinned. Now I’ve got yours pinned, too! Whee!
It wasn’t. It was someone I had never heard of and now I can’t find it! Arg!
Wow! This is incredible! What a fantastic idea. I cannot wait to make this!
I used to make this exact thing with goat cheese. It was pretty much my signature party dish. Haven’t had it in so long. I’ve made nut cheese before, but didn’t think to put it together with the basil and sun dried tomatoes. Duh!
Beard + Bonnet
Oh man! This is beautiful, I cannot wait to give it a try. I think I have all of the ingredients so I may even make this tomorrow. Thank you so much for posting this!
That looks utterly amazing! I am hoping to give vegan, gluten-free and even sugar-free eating a go post-pregnancy and I can’t wait to try some of your amazing creations. I am floored by your creativity! 🙂
that cheese all set on the plate looks amazing. i need all of the cheese and more and a load of crackers with it!
Heather @ Better With Veggies
Oh Cara this looks and sounds so good! I am pinning this one now, I want to make this soon! 🙂
Amazing! Thank you for this culinary genius. I have sited your page on my amateur blog spot on Tumblr.