Italian Pesto Almond Torte
- Servings : 12
This pesto torte, made from soaked almond cheese, is always a showstopper! I have taught it to thousands of people since I created it in 1990. One taste of this and people understand that raw food does not mean just salads. I guarantee that if you make this for your guests, they will not guess it is raw and will doubt it is vegan.
Ingredients
Almond Cheese
- 2 cups almonds, hot soaked and peeled
- 2 tablespoons light miso
- 1 tablespoon nutritional yeast
- 1/8 teaspoon nutmeg
- 1/2 teaspoon Celtic sea salt
- Chlorine-free water, as needed
Basil Pesto
- 1 cup basil leaves tightly packed
- 1 tablespoon extra-virgin olive oil
- 1/4 cup pine nuts
- 1 clove garlic
- 1/2 teaspoon Celtic salt
Sun-dried Tomato Pesto
- 1 cup sun-dried tomatoes (1 cup = 2.5 oz), soaked 3-4 hours
- Reserved tomato water, if needed
- 2 soft dates, pitted
- 1 clove garlic
- 3 tablespoons red onion, chopped
- 1/4 cup pine nuts
- 1 Roma tomato, seeded and chopped
- 4 leaves chiffonade of fresh basil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon Celtic salt
Directions
Almond Cheese:
Step 1
Blend the Almond Cheese ingredients in a blender until creamy adding as little water as possible.
Step 2
Pour almond batter into a cheesecloth-lined colander and allow it to ferment on the pantry shelf or in a cupboard for 10-12 hours. Place a weight on top of the cheese after about 2 hours of fermenting.
Step 3
When the fermentation time is completed, place the cheese in a tightly covered container and refrigerate for another 8-10 hours or until well chilled and firm. Remove cheesecloth and serve as desired. (See assembly directions, below.)
Basil Pesto:
Step 4
To make the basil pesto, place the ingredients in a food processor using the "S" blade and puree, leaving it a little bit chunky. Chill.
Sun-dried Tomato Pesto:
Step 5
To make the sun-dried tomato pesto, place the ingredients in a food processor using the "S" blade and puree, leaving it a little bit chunky. Chill until needed.
To assemble the torte
Step 6
Prepare a mold by draping it with damp cheesecloth. Evenly pack 1/3 of the almond cheese into the bottom of the mold.
Step 7
Next, create a layer of sun-dried tomato pesto using all of the tomato pesto. Firmly pack pesto into place. Evenly pack another 1/3 potion of the almond cheese on top of the sun-dried tomato pesto.
Step 8
Next, using all of the basil pesto, gently and firmly place a layer of basil pesto on top of the cheese. Firmly pack pesto into place.
Step 9
Finally, spread the remainder of the almond cheese evenly on top of the pesto. Press gently. Invert the torte onto a plate and remove the cheesecloth. Serve with crudités, sliced cucumbers or sliced apples.
The torte may be stored in an enclosed container in the refrigerator for up to 4 days.
Reprinted with permission from Zel Allen of Vegetarians in Paradise.
Photograph © Vegetarians in Paradise.
