Vegan Goat Cheese Pesto Dip

From Adrienne Weiss

The combination of vegan goat cheese and fresh basil pesto gives this dip a most unusual and tasty flavor. Served with fresh, steamed artichoke halves, it makes a beautiful, seasonal presentation. Equally delicious, try it with an assortment of crudités (cut up raw veggies) and/or cracker and bread choices.

Serves: 4
Time: 30 Minutes


For Vegan Goat Cheese:

  • 1/2 cup cashews, soaked at least 2 to 3 hours
  • Juice of half a lime
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt

Basil Pesto Ingredients:

  • 1 cup fresh basil leaves
  • 3 cloves garlic, peeled
  • 1/3 cup almonds
  • 1 tablespoon liquid smoke (more if desired for a smokier taste)
  • 1/2 cup water
  • 1/2 teaspoon salt


  1. For cheese, in bowl or food processor/blender, combine cashews, lime juice, vinegar and salt. Purée until smooth and well-blended. This could take up to 2 to 3 minutes, adding water only if necessary.
  2. For pesto, in bowl or food processor/blender, combine basil leaves, garlic, almonds, liquid smoke, water and salt. Purée until smooth, adding water only if or as needed.
  3. Combine pesto and vegan goat cheese in small bowl, mixing thoroughly. Can be served immediately, but flavors blend better if refrigerated for at least 2 hours.