Cashew Cheese Crostini with Sun-Dried Tomato Pesto
A Delicious & Healthy Holiday Appetizer

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.

Cashew Cheese

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.

Crostini

1 loaf of bread, sliced and toasted

Spread Cashew Cheese on toasted bread slices and top with a dollop of Sun-Dried Tomato Pesto.

Cashew Cheese Crostini with Sun-Dried Tomato Pesto

Cashew Cheese Crostini with Sun-Dried Tomato Pesto

Enjoy!

~Chef Jenny

PS-Still looking for holiday gifts? My Natural Foods Cooking Course makes a great gift for someone you love (including yourself)!

 

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