This is my version of pesto sauce, made with cashews and nutritional yeast. Super creamy and versatile. You can use it as pasta sauce, as a veggie dip for an appetizer or in a sandwich for a quick snack. It’s my go-to sauce when I have no idea what to cook for dinner or when I want to impress people with my #saucing skills. It can be kept it in the fridge for about 8 days.
Pesto with fresh cherry tomatoes and roasted pumpkin seeds
Pesto with spirulina pasta, roasted peppers, mushrooms and pistachios
SAUCE FOR 2-3 PASTA DISHES | SOAKING: OVERNIGHT – PREP: 10 MINUTES | VEGAN | GLUTEN FREE
Ingredients
Instructions
100g Cashews (soaked overnight or minimum 3 hours in boiling water)
25 Fresh basil leaves
30g Nutritional yeast
20g Lemon juice (about half a lemon)
20g Olive oil
3g Salt
80g to 90g water (look at consistency)
In a mixer, add all ingredients and mix until smooth. Add some more water if the consistency is too thick. Salt to taste.
Tip: add some spinach leaves for more green coloring.
