I first had the traditional version of this appetizer at a potluck event. It was a resounding hit! Not only are the layers beautiful the spread is delicious.
The original has goat cheese, cream cheese, pesto, and sun-dried tomatoes. With nut cheese under my belt, I figured that a raw version would be easy to make and I was right.
If you keep pesto around (like I do) the assembly is even simpler but all in all, this is a simple and beautiful dish that is perfect for an appetizer and can be served with raw vegan flaxy crackers, on a plain or savory raw vegan bread, and as a dip for crudité. It will definitely wow a crowd.
Raw Vegan Cheese Torte
- Prep Time20 min
- Ready in1 hr
Ingredients
For Nut Cheese
- 1/2 c roasted, unsalted cashews, soaked overnight
- 2 T pine nuts, soaked and dehyrated
- 2 T extra virgin olive oil
- 2 T lemon juice
- 2 T nutritional yeast
- 1 1/2 t salt
- 2 T water
For Basil Pesto
- 1 c. basil leaves
- 2 garlic cloves
- 1/3 c. pine nuts
- olive oil
- 1 tsp salt
Other
- 1/2 c. sun-dried tomatoes
- pine nuts, soaked and dehydrated for topping
Instructions
For the cashew cheese, put cashews, evoo, lemon juice, nutritional yeast and salt. Add water a little at a time and blend until smooth and has a consistency similar to goat cheese.
For the pesto, combine basil, pine nuts, garlic, and salt to a food processor and pulse until fine. Slowly add olive oil until a paste is formed.
Cover mold with plastic wrap before forming the cheese. (Trust me you will regret it if you skip this.)
Begin with 1/3 of cheese mixture, add pesto layer, add another 1/3 of cheese, then sun-dried tomatoes and finish with the last cheese. Top with remaining pine nuts.
Cover and refrigerate for 2-3 hours or until set.
When ready to serve, carefully use the plastic wrap to remove the torte.
This will keep in the refrigerator for up to a week.
