Cream Cheese Sun-dried Tomato Pesto Spread
This is such a perfect dish to make this holiday season, it's light and tasty, and perfect to have on the table as an appetizer. There are 3 layers of this incredible Vegan Cream Cheese Spread! Cream Cheese, Sundried Tomato Pesto, and homemade Parmasean. My good friend Christine from Plant-Eaters Club came over and whipped this recipe up for one of her vegan feasts that she hosts at her house once a month! If you are interested in attending one of her dinners, send her a DM!
- ½ block tofu (silken if possible, medium-firm will work fine though!)
- ½ cup of cashews (soaked+drained)
- lemon juice (1 lemon/more to taste)
- garlic powder
- pinch of salt
*blend all ingredients together on high until a smooth consistency is created, then let it chill in the fridge to harden.
- 1.5 cups of sundried tomatoes
- 15-20 fresh basil leaves
- lemon juice 1-2 lemons (to taste)
- pine nuts (optional)
- 3-4cloves of fresh garlic
- pinch of salt and black pepper
*mix all ingredients listed above in a food processor until the ingredients are evenly distributed but still chunky. Then stir in ½ cup of olive oil.
- 1 cup cashews
- ½ cup nutritional yeast
- 1/2teaspoon garlic powder
- pinch of salt
blend all ingredients raw and dry in a blender until desired powdery texture
In a shallow dish, spread the cream cheese first, then add a layer of pesto, and sprinkle the parm on top! Serve to spread on a fresh baguette or your favourite crackers – it’s the perfect Christmas appetizer! Thanks Christine of Plant-Eaters Club!