These healthy and delicious Cashew Cheese Crostini with Sun-Dried Tomato Pesto are sure to be a hit at your next holiday gathering. The fresh, tangy flavor of the Cashew Cheese and the sweetness of the Pesto compliment each other perfectly. Yum! I could pretty much eat these every single day.
1 cup raw cashews, soaked overnight
2 cloves garlic, minced
1 Tablespoon tahini
1 Tablespoon olive oil
3 Tablespoons lemon juice
1/4 cup water
1/4 to 1/2 teaspoon sea salt (to taste)
In a food processor, purée cashews and garlic until well ground. Add tahini, olive oil and lemon juice and purée. While motor is running, add water and blend until it is a creamy consistency, 3-5 minutes. Stop to scrape the sides as needed.
Easy Sun-Dried Tomato Pesto
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
½ cup walnuts
2 garlic cloves
1 cup (packed) fresh basil leaves
Salt and pepper to taste
Blend all ingredients in a food processor until well-mixed.
1 loaf of bread, sliced and toasted
Spread Cashew Cheese on toasted bread slices and top with a dollop of Sun-Dried Tomato Pesto.
PS-Still looking for holiday gifts? My Natural Foods Cooking Course makes a great gift for someone you love (including yourself)!