From Delicious TV Vegan Mashup Season 2, I got this delicious recipe from Toni Fiore.
I haven't modify anything so here is the original recipe you can also find it here.
Ingredients:
For the Cheese:
- 1/2 cup raw cashews, soaked for 2-3 hours, drained
- 1 tablespoon fresh lemon juice
- 1 ½ tablespoons water (additional if needed)
- 2 tablespoons refined coconut oil
- 1 teaspoon coconut (or raw apple cider) vinegar
- Pinch of salt
For the Tomato Pesto:
- 6 oven or sun dried tomatoes packed in oil
- 1 garlic clove
- Handful of fresh basil
- 1 tablespoon of finely minced fresh basil, divided in half
- 1-2 tablespoons oil from tomatoes or olive oil
- 1-2 drops liquid smoke (optional)
- Salt and pepper to taste
- Fresh mixed herbs ( dill and chives) for lining the ramekin and for garnish
Directions:
Place the pesto ingredients in a food processor and pulse until well combined with a light texture. Set aside.
Line a small lightly oiled ramekin with plastic wrap or
cheesecloth. Sprinkle half of the minced basil, a sprinkle of mixed
herbs and fresh ground black pepper into the bottom of the ramekin. Set
aside.
In a high-speed blender blend cheese ingredients until very
smooth, about 45-50 seconds at high speed.
Spoon half of the mixture
into the lined seasoned ramekin. Top the cheese with a spoonful of the
pesto in small dollops around the cheese.
Next sprinkle on the remaining
minced basil. Cover with the rest of the cheese.
Gently pull up the
sides of the wrap to cover the top and refrigerate 12 hours or
overnight. The cheese should feel firm to the touch.
Once it’s firm, place the ramekin top down onto a serving
plate. Gently and lift off the ramekin and carefully remove the
wrapping. If desired sprinkle with additional fresh minced herbs and a
light drizzle of olive oil. Serve with toasted crostini or crackers.
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| Cashew Mascarpone |
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| Cashew Mascarpone |
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| Cashew Mascarpone |
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| Cashew Mascarpone |
