Pesto Cheese Dip


For the cheesy part:

  • 1 cup raw cashews, soaked 4-24 hours then drained
  • 3/4 cup warm water
  • 1/2 cup plain, unsweetened dairy free yogurt (soy, coconut, almond, whatever as long as it is unsweetened)
  • 1 clove garlic, peeled
  • 2 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • 2 Tablespoons tapioca starch or tapioca flour
  • 1 1/2 Tablespoons nutritional yeast
  • 2 teaspoons salt
  • 1 teaspoon agar agar powder or flakes

For the pesto part:
(if you even want to make pesto, if not just buy some)

  • 2 Tablespoons lemon juice
  • 1/4 cup + 2 Tablespoons olive oil
  • 1 bunch fresh basil (just the leaves, no stems because it’ll make the pesto brown)
  • 1/2 teaspoon salt
  • black pepper to taste
  • 1 clove garlic, peeled
  • 1/4 cup raw cashews


  1. Preheat your oven to 350 degrees.
  2. In a high-powered food processor blend together all the ingredients for the cheese mixture. This could take up to ten minutes but just keep blending it until it’s super creamy, scraping down the sides to make sure there are no chunks left.
  3. Transfer the mixture to a small saucepot and cook over medium heat for 5 minutes while whisking constantly.
  4. Pour the mixture into an oven safe dish.
  5. Next, clean out your food processor (or don’t, who am I to judge?) to start making the pesto to go on top. First, blend the olive oil and lemon juice for a few seconds and then add everything else. Blend until it looks pretty creamy, little chunks are okay.
  6. Pour the pesto on top of the cheese dip and then drizzle a little olive oil and crush some black pepper all over the top.
  7. Bake at 350 for 20 minutes. Serve with crusty bread or chips or crackers. Or put it on a grilled cheese, that would be good too.