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Cashew Mascarpone with Smoked Sundried Tomato Pesto
  • For the Cheese:
  • 1/2 cup raw cashews, soaked for 2-3 hours, drained
  • 1 tablespoon fresh lemon juice
  • 1 ½  tablespoons water (additional if needed)
  • 2 tablespoons refined coconut oil
  • 1 teaspoon coconut (or raw apple cider) vinegar
  • Pinch of salt
  • For the Tomato Pesto:
  • 6 oven or sun dried tomatoes packed in oil
  • 1 garlic clove
  • Handful of fresh basil
  • 1 tablespoon of finely minced fresh basil, divided in half
  • 1-2 tablespoons oil from tomatoes or olive oil
  • 1-2 drops liquid smoke (optional)
  • Salt and pepper to taste
  • Fresh mixed herbs ( dill and chives) for lining the ramekin and for garnish
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