Easy Vegan Cashew Pesto
This 5-minute rich and creamy vegan cashew pesto is simple to make, delicious and versatile good with gnocchi, over grilled tofu skewer or baked potatoes and only 6 ingredients
Servings: 6 Servings
Calories: 237kcal
Equipment
- High Power Blender or Food Processor
Ingredients
- 2 cups Fresh Basil - about 2 large bunches or 2.50 ounces
- ½ cup Raw cashew - unsalted - soak in 1 cup of boiling water for an hour
- ½ cup Extra Virgin Olive Oil
- 3 tablespoons Nutritional yeast
- 2 cloves Garlic
- 1 ½ tablespoon Lemon juice - 1 lemon
- ½ cup of water as needed little less depending on how thick you want your dip
- ½ teaspoon Salt - more salt to taste
Instructions
- Soak cashews in hot water for 1 hour.
- Place basil leaves, garlic and soaked cashew nuts into the bowl of the food processor with ½ cup water and pulse several times. (Depending on the consistency you desire thin or chunkier you may add more or less water later in the recipe)
- Add the lemon juice, nutritional yeast and salt. Pulse several more times. Scrape down the sides of the food processor.
- Pour in olive oil. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Scrape down sides of the food processor as necessary.
- If you desire a thinner consistency to your sauce; adjust by adding small amounts of water.
- Add salt and freshly ground black pepper to taste. Toss with pasta for a quick lunch or dinner, dollop over baked potatoes or use as a dip for gluten-free crackers and veggies.
Nutrition
Calories: 237kcal | Carbohydrates: 6g | Protein: 4g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 197mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg