Whipped Cashew Goat Cheese Ingredients:
12-ounce goat cheese log, softened
4 tablespoons cashew butter
4 tablespoons whipped cream cheese
1 tablespoon raw honey
3-6 tablespoons cold water

 
Flatbread Ingredients:
Base options: gluten-free pizza dough, naan bread, or brioche toast slices
2 peaches, sliced
1 tablespoon coconut oil
8 ounces cooked chicken breast*
Handful of fresh basil
Sea salt + pepper to taste
Balsamic Vinegar drizzle

Creamy Honey Dijon Sauce (optional)
1/4 cup honey roasted almond butter (or cashew butter)
1 tablespoon raw honey
1 teaspoon dijon mustard
Juice from 1 lemon 4 tablespoons nut milk

Instructions:
1. Prepare whipped goat cheese: combining all ingredients in a food processor or high powered blender, starting with 3 tablespoons of water. Blend and slowly add more water until smooth. It should be creamy but thick with some goat cheese texture. Set aside.

2. Prepare peaches: Heat a grill pan or large skillet with coconut oil over medium-high heat. Once warm, add sliced peaches and grill for about 5 minutes each side until softened.

3. Preheat the oven to 400 degrees Fahrenheit. Spread whipped goat cheese over your flatbread base of choice (gluten-free pizza dough, naan bread or brioche toast). You will have some cheese leftover. Top with grilled peaches, cooked chicken, and a sprinkle with sea salt + pepper. Place in the oven for about 15 minutes until pizza crust is golden or brioche toasts are crisp on the outer edges.

4. While the flatbread bakes, make optional honey dijon sauce by combing all ingredients in a high powdered blender. Blend until smooth.

5. Once everything is ready, top flatbread/toast with fresh basil and honey dijon sauce. Serve with extra whipped goat cheese and enjoy!

Vegetarian option: replace cooked chicken with chickpeas or leave out completely.

Pro Tip: Leftover whipped goat cheese: leftover cheese will stay fresh in an airtight container in the fridge up to 4 days. It thicken in the fridge, re-blend when ready to use again or enjoy as a thicker spread. It goes great with crackers, veggies and chicken!

Recipe by Selena Sharpless