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Creamy Pesto Cheese [Vegan, Gluten-Free]

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This delicious vegan cheese is spreadable, incredible, and will be almost impossible for you to stop eating. The soft, creamy cashew cheese is perfumed with a simple pesto made with fresh basil and a bit of garlic. This is the perfect cheese to put out at a party or you can use it as a topping to make any pasta dish extra special.

Creamy Pesto Cheese [Vegan, Gluten-Free]

Cook Time



  • 3/4 cup raw cashews (soaked in water at least 4 hours and drained)
  • 1 cup fresh basil leaves
  • 1-2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • Black pepper, to taste
  • 1/2 cup water
  • 1 tablespoon agar agar powder


  1. Put all the ingredients, except the water and agar agar, in a food processor and blend them until they’re smooth.
  2. Add the water and the agar agar powder in a saucepan over medium heat and mix them well.
  3. Add the pesto mix and bring the whole thing to a boil. It should get a pancake batter consistency.
  4. Transfer this to a ramekin and let it cool on the counter.
  5. Refrigerate it for at least 1 hour before serving.





Simple and flavorful plant-based dinners and desserts. Maya is a photographer and a chef developing creative vegan recipes. She merges her background in visual arts with her love for healthy plant food. She is the author of the blog, Dreamy Leaf.



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