Artisan Vegan Cheesemakers since 2015


Cream Fauxmage - Basil

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 Luscious, our vegan recipe, uses organic basil, organic sunflower oil and substitutes 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 of salted pasta water for 500g of pasta. You may also spread it on your panino or add it to any soup or minestrone. 

Weight: approximately 120gr

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

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