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‘Goat’ Cheese Pesto Dip [Vegan]

I was blown away by how amazing this spread/dip turned out. The one modification that sealed the deal for me was using smoked almonds in the pesto. Best. Decision. Ever. Seriously, make this pesto before I buy all the smoked almonds myself. Although this probably won’t pass as a straight up goat cheese substitute, I doubt anyone will mind since they will be too busy inhaling this tangy goodness. Weekend here we come, pretzels and dip on the docket!

'Goat' Cheese Pesto Dip [Vegan]


For vegan goat cheese:

  • 1/2 cup cashews, soaked at least 2-3 hours
  • juice of half a lime
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. salt

For the pesto:

  • 1 cup basil
  • 3 cloves garlic
  • 1/3 cup smoked almonds (or regular almonds)
  • 1/2 cup water
  • 1/2 teaspoon salt


  1. For the pesto: In the bowl of a food processor or blender, combine the basil, garlic, smoked almonds, water, and salt. Puree until smooth, adding water as needed.
  2. For the vegan goat cheese: In the bowl of a food processor or blender, combine cashews, lime juice, vinegar and salt. Puree until smooth and blended, could take up to 2-3 minutes, adding water if necessary.
  3. Combine pesto and vegan goat cheese in small bowl, mixing thoroughly. Can be served immediately, but flavors blend better if refrigerated for at least 2 hours.


All Vegan CheeseBasilCashewCashew Cheese




Abby Thompson is the recipe developer, photographer, and baker behind The Frosted Vegan. I love creating a plant based approach to desserts that make people say 'This is vegan?! But it is so good!'. Vegan sweets and treats need to be healthy but also still absolutely delicious. By day, I work as a corporate social media strategist in Milwaukee, and by night I bake and blog my way through my vegan dessert recipes.



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0 comments on “‘Goat’ Cheese Pesto Dip [Vegan]”

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Michelle C
1 Years Ago

Hey! I just made this vegan goat cheese and it looks awesome! Just one question, what am I supposed to eat with it?


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