Pesto Cashew Cheese

Pesto Cashew Cheese

Yields about 3 cups


  • 2 ½ cups raw cashews, soaked in water for 1 hour, and drained

  • 2 cups packed basil leaves

  • ¼ cup pine nuts

  • 4 cloves garlic

  • ½ cup olive oil

  • salt and pepper to taste


  1. Place the basil, nuts, and garlic in a food processor. Pulse until coarsely ground. With machine running, slowly add the olive oil, and blend until smooth. Add salt and pepper to taste. Set aside.

  2. Place soaked and drained cashews in food processor and process to a smooth thick paste, adding enough of the reserved water to make it the consistency of very thick cream cheese. Fold in the pesto.

  3. Season with salt and pepper if needed.


There are so many ways you can serve this cheese! Use it as a dip for vegetables or crackers, use as a filling in a wrap, combine with olive oil to serve on pasta – the possibilities are endless! Our favorite way to eat this is by spreading the cheese in between layers of roasted veggies. Yum!




  • Plant-based, gluten-free and organic meals and sides

  • Nutrient-dense and gut-friendly



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