Vegan Cashew Basil Pesto (Oil Free)
You can spread this delicious (100% vegan) pesto on toast, add it to pasta dishes, use it as a pizza spread or dipping sauce, and so much more.
Equipment
- High speed blender or food processor
Ingredients
- 1 cup cashews (soaked for at least 2 hours)
- 1 cup packed basil leaves
- ½ cup low sodium vegetable broth
- 2 garlic cloves
- ¼ cup nutritional yeast
- ¼ tsp sea salt
- 2 tbsp lemon juice
Instructions
- Place all ingredients into a high speed blender or food processor
- Blend until a pesto consistency forms (slightly chunky, not smooth)
- Add to your favorite pasta dish, salad, on toast, or as a pizza spread. Lasts in the fridge for up to 5 days.
- You can keep the pesto raw or cook on low for a few minutes. I like mine uncooked but it's up to you.