Soft Veese Ingredients:

• 1/2 Cup raw cashews, soaked overnight
• 1/3 Cup water
• 1/2 lemon, juiced
• 1 Tablespoon coconut oil
• 1 teaspoon white wine vinegar
• Salt to taste

Basil Pesto:

• 1 Cup fresh basil leaves
• 1/2 ripe avocado
• 3 Tablespoons extra virgin olive oil
• Salt to taste
• 1/2 clove garlic

Sun Dried Tomato Puree:

• 1 Cup sun dried tomatoes

Directions:

1. In your blender combine your cashews, water, lemon juice, vinegar and blend until smooth.  Add salt to taste and set your cashew cheese mixture to the side in a bowl.
2. To prepare your pesto combine the basil leaves, avocado, olive oil and blend until smooth.  Add salt & the garlic clove and blend until incorporated.  Taste a bite and adjust any seasonings as necessary.  Move your pesto into a bowl and set aside.  Add your sun dried tomatoes to your  blender and blend until diced.  Set your sun dried tomato puree to the side in a bowl.
3. To prepare the layered cheese dip lay a large piece of saran wrap in a deep ramekin bowl (large enough to come up all sides of the bowl and fold over).  Add half of your cashew cheese mix to the bowl, then layer your sun dried tomato puree, basil pesto, and top with the remaining cashew cheese mix.  Pop your veese dip in your refrigerator and let firm up at least overnight – 24 hours is ideal (the waiting game is hard, but well worth it!).
4. Enjoy your dip spread over crackers, bread, or freshly made polenta!

5. Enjoy eating whole!