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.
- 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
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.
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SHARE BY EMAIL 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!