I was hosting a plant-based dinner the other night for friends and came up with this vegan version of my favourite pesto.
As you might know, using cashews and nutritional yeast in place of cheese is all the vegan craze and you really can’t tell the diff. They give a beautiful, creamy consistency to anything you use them in. I even throw a handful into my smoothies.
I feel so much better when I don’t have dairy, so I loaded up on cashews this week for several different uses.
This vegan basil pesto takes merely minutes to whip up in a food processor.
Easy Vegan Cashew Basil PestoCourse: Dinner, Vegan/Vegetarian Reipes
1/2 C cashews
1/2 C pine nuts
1 Tbsp nutritional yeast
1 C fresh basil leaves
2 cloves garlic
2 Tbsp fresh lemon juice
1/4 C olive oil (or more to thin)
sea salt and pepper to taste
- Add all ingredients to a food processor and puree until all ingredients are combined
- Add more olive oil to thin, if necessary
Add pesto to a pan with your favourite sautéed veggies and cooked, gluten-free noodles. I like to add a 1/4 cup of the pasta water to the pan to help the flavours marry. Serve with another dollop of pesto and a slice of lemon.