Artisan Vegan Cheesemakers since 2015


Cream Fauxmage - Seaweed

The name Pesto is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation of the sauce, made with marble mortar and wooden pestle. It takes origin from the ancient Romans' Moretum, a sauce made by crushing cheese, garlic and herbs together.

Throughout the centuries the recipe settled mostly in Liguria and Provence and originated dozens of variations among neighbouring towns and territories. The Pesto alla Genovese, the one most of us know, is an 19th century recipe made with basil, garlic, olive oil, pine nuts and a mix of Parmigiano and Pecorino cheeses.

The Abyssal, our own transfiguration of the original recipe, replaces basil with dulse seaweed and transport you from the sunny and luscious costs of the Mediterranean to the mysterious deep see of the Atlantic Ocean for a superb and unforgettable food experience.

Our vegan recipe, in addition to dulse seeweed, organic olive oil and organic garlic, substitute cheese and pine nuts with organic fermented cashew, conveying a superb nutty and cheesy flavour in addition of delivering natural probiotics properties.  

You can use it with your favourite pasta (gnocchi, trofie, bavette, linguine, lasagne) making sure to dilute it with 1/4 of a cup per person of salted pasta water. You may also spread it on your panino or adding it in any soup or minestrone. 

Weight: approximately 120gr

Ingredients: Organic raw and activated cashew nuts, dulse seaweed, organic extra virgin olive oil, organic garlic, acidophilus culture, soya lecithin, Sea salt.

Shelf life: 30 days in the refrigerator, 3 months in the freezer