Sun-dried tomato and pesto good schmeeze (as opposed to goat cheese)

Picture 12

Amazing spread for any occasion or no occasion at all!  Adapted from and found on: www.forkandbeans.com

Schmeeze layer

1/2 c raw cashews
1 tbsp coconut oil
1 tsp apple cider vinegar
1 tbsp lemon juice
1/3 c water
1 pinch of sea salt

—Soak cashews for 2-3 hours or if you’re in a rush 1 hour with boiling water (perhaps that’s cheating and makes it not raw) Drain and blend until smooth in food processor.  Add remaining ingredients and process until smooth.  Set aside.


Pesto Layer

1 c basil leaves
2 garlic cloves
1/3 c hemp seeds
1 tbsp olive oil (or to desired consistency)
1/2 tsp sea salt

—Process all ingredients until smooth.  Pesto will be thicker than average but thats a good thing. Set aside.

Sun-dried tomato layer 

1/2 c sun-dried tomatoes

Assembly

Line a small custard dish or rice bowl with plastic wrap and fill 1/3 full with cashew schmeeze, add pesto layer, add tomato layer and finish off with remaining schmeeze.  Cover and let set in refrigerator overnight or in freezer for a few hours.  Gently remove from dish and enjoy with crackers of your choice; pictured are Mary’s Organic Original Seed Crackers.

 

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