Looking at this crumbly pesto cheeseball reminds me of an impressionistic painting, a creation that captures the essence of a good pâté through its colors and textures. Just as individual brushstrokes come together to form a picture, each ingredient contributes to the character of the finished dish.

This centerpiece reaches out to all four corners of the table, offering so many possibilities. It can be paired with pasta, crackers, breads, and salads. Each ingredient brings its own flavor, texture, and color, blending with the others just as brushstrokes do in a completed painting.

A base of cashew cheese holds this piece together, artfully complemented by chopped nuts, basil, and nutritional yeast. Good eating, everyone!

Crumbly Pesto Cheeseball

Preparation:
This recipe requires a day of preparation prior to assembly.

Ingredients for Kale:
1 bunch dino kale
2 tbsp. olive oil
1/8 tsp. Himalayan pink salt
1 tsp. onion powder
1 tsp. garlic powder
1 tbsp. nutritional yeast

Directions:

Rinse the kale and remove the leaves from the stems. Remove any large, tough veins as well. Tear the leaves into medium sized pieces and dry them thoroughly, using paper towels if needed.

Place the leaves in a large bowl and drizzle with olive oil. Massage the oil into the leaves by hand, making sure each piece is evenly coated. Sprinkle with salt, onion powder, garlic powder, and nutritional yeast. Gently massage the seasonings into the leaves until evenly distributed.

Line two dehydrator trays with Teflex sheets. Spread the leaves evenly over the sheets, leaving space between the pieces for air to circulate. Place the trays in the dehydrator, but do not turn it on yet.

Ingredients for Tomatoes:
1 lb. mini heirloom tomatoes (or cherry tomatoes if unavailable)
1 tbsp. olive oil
1/8 tsp. Himalayan pink salt
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. balsamic vinegar
1/2 tsp. nutritional yeast

Directions:
Rinse the tomatoes and cut each one into three slices. Place them in a large bowl and add the remaining ingredients. Stir gently with a spoon until the tomatoes are evenly coated.

Line a dehydrator tray with a Teflex sheet and arrange the tomato slices evenly in a single layer. Place the tray in the dehydrator alongside the prepared kale trays. Set the dehydrator to 115°F and dehydrate both the kale and tomatoes for 6 to 8 hours.

Ingredients for Pesto Cheese:
1 cup cashews
3/4 of the dehydrated tomatoes (reserve the remaining 1/4 for later use)
1 cup chopped basil
1/4 cup pine nuts
2 tsp. lemon juice
1 tbsp. nutritional yeast
1/8 tsp. Himalayan pink salt
3 tbsp. filtered water

Directions:
Soak the cashews in water for 2 hours. Rinse and drain, then place them in a high speed blender. Add the lemon juice, nutritional yeast, salt, and filtered water. Blend until smooth and creamy.

Transfer the mixture to a large bowl. Add the basil, pine nuts, and three quarters of the dehydrated tomatoes, reserving the remainder for later use. Stir with a spoon until evenly combined. Set aside.

Ingredients for Crumble:
2 cups finely chopped almonds
2 tbsp. nutritional yeast
1/4 tsp. Himalayan pink salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. black pepper
2 tbsp. melted coconut oil

Directions:
Place the almonds in a food processor and pulse until finely chopped, stopping before they turn into almond butter. Transfer them to a large mixing bowl.

Remove the kale from the dehydrator. Crumble the leaves between your hands into small pieces, sprinkling them over the almonds. Add the nutritional yeast, salt, onion powder, garlic powder, and black pepper. Stir until evenly combined.

Drizzle in the melted coconut oil and mix again. Add the prepared cashew cheese mixture and stir until thoroughly combined.

Transfer the mixture to an airtight container and freeze for 30 to 40 minutes, until firm enough to shape. Remove from the freezer and use your hands to form it into a large ball. Cover and refrigerate overnight to set completely.

Garnish with the reserved dehydrated tomatoes, using the photo as a guide.