Vegan Creamy Cashew Pesto

• 2 cups fresh basil (leaves only)

• 2 cups fresh baby spinach

• 1 cup raw cashews pre-soaked, drained and rinsed very well

• ¼ cup nutritional yeast

• 5-6 garlic cloves, peeled

• ¾ teaspoon sea salt

• 3-4 Tbsp extra virgin olive oil

• Juice of a small lemon (about 1 tablespoon lemon juice)

Place all of the ingredients in the food processor and blend until very creamy, if you would like it a little creamier, you can add a bit of water or cashew milk and continue to blend to desired consistency.

Serve over cooked pasta with green peas, add any or all of you favourite veggies! Enjoy this gorgeously green dish! I used chic pea spaghetti here to keep it delicious and gluten free, and I added green peas to up the green factor as well as the plant based protein factor!

About agodfrey

I am a Holistic Health Coach, Dance Teacher, and Mum of 2 gorgeous Babes. My mission is to inspire wellness. To help people remember to nourish and nurture themselves so that they can thrive. To ultimately live healthier, happier lives.

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