Go Back
Showing in a small see through glass jar with a vegan creamy pesto sauce with more spinach leaves in the background as well as basil leaves and lemon wedges.

Vegan Creamy Pesto Sauce

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 mins
Cook Time0 mins
Total Time10 mins

Equipment

  • Blender

Ingredients
  

  • 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!
CLICK TO SUBSCRIBE FOR UPDATES!
SHARE ON FACEBOOK