Basil Pesto & Sun-Dried Tomato Soft Cheese

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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


  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.P1120730s
  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.P1120721s P1120722s P1120719s
  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!).P1120733s P1120734s P1120737s P1120739s P1120742s
  4. Enjoy your dip spread over crackers, bread, or freshly made polenta!
  5. Enjoy eating whole!P1120828s P1120835s P1120838s P1120811s P1120814s P1120817s P1120822sP1120874z


  1. Pingback: Frieda’s Organic Sun-Dried Polenta Medallions topped with Soft Veese Dip with Basil Pesto and Sun-Dried Tomato Puree | Eating Whole

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