Raw Oregano Pesto "Cheese"

Raw Oregano Pesto "Cheese"

 

Raw Oregano Pesto "Cheese"
 
Author:
Yields: 2 cups
Ingredients
  • 2 cups cashews, soaked for 1 hour or more
  • 1 cup filtered water
  • 1 clove garlic
  • 1 t. lemon juice (plus more to taste)
  • ½ T. sea salt
  • ¼ cup fresh oregano
  • ⅓ cup fresh parsley
  • ½ T. agave nectar (optional)
Instructions
  1. Blend first set of ingredients well, until very smooth.
  2. Chop the herbs, and blend on medium speed to incorporate while allowing for texture. Taste for seasonings and chill until ready to use.
Notes
*You may need to stop the blender periodically to scrap down the sides, to ensure event texture.
*If the kitchen is very warm, chill the cashew cheese for a few hours before utilizing.
Copyright Abby Fammartino, Abby's Table, 2009.

Posted on by

Sorry, comments are closed for this post.

Feeling inspired? Sign up to our weekly newsletter for more.
  • +
  • This field is for validation purposes and should be left unchanged.