Vegan Creamy Pesto Sauce

5 from 1 vote

This vegan creamy green sauce burst with flavors and is so easy to make. This sauce is so versatile: Pour some over cooked pasta or roasted vegetables or spread in your sandwiches. Can be made ahead.

Prep Time10

Cook Time0

Total Time10

Course: Dip, dressing, Sauce

Cuisine: American

Keyword: gluten-free, Low in fat, Vegan

Servings:

Calories: 141kcal

Author: Jessica Laroche

Equipment

Blender

Ingredients

⅔ cup raw cashew
2 cup fresh basil leaves
1 cup baby spinach
1 medium size clove of garlic
2 tbsp nutritional yeast
1- 1 ½ tbsp lemon juice
¾ cup water
¾ tsp salt or to taste

Instructions

Boil the cashews in water for about 10 minutes. This will help reach a very smooth sauce. Drain.
Transfer the cashews with all the other ingredients in a blender and blend until very smooth. Taste and adjust the seasoning.
Pour over warm pasta, eat cold as a salad or vegetable dressing or spread in sandwiches.
Keep in a air-tight container in the fridge for up to 5 days.

Notes

You can also soak the cashews for at least 4 hours (or overnight), then drain them, instead of boiling them.
I have made this recipe by replacing the fresh basil with more fresh spinach and it was also delicious!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition