Description
Fresh and healthy vegan pesto swaps out pine nuts, cheese, and oil with something just as flavorful: cashew cream.
Ingredients
Scale
- 1/2 cup cashew cream*
- 2 cups basil leaves
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove
- Freshly cracked salt and pepper, to taste
- Dash of cayenne pepper
Instructions
- Combine all ingredients in a food processor or blender and blend in a food processor until creamy.
- Use immediately, or store in an airtight container in the refrigerator, topped with a thin film of olive oil to prevent browning.
Notes
*To make cashew cream, combine 3/4 cup hot water with 1/2 cup cashews and let sit for 30 minutes, or up to 8 hours. In a food processor or blender, blend the cashews with their soaking liquid in 30-second increments until creamy, about 2-3 minutes total blending time. This makes about 1 cup. Reserve the other half, stored in the refrigerator.
- Prep Time: 40 minutes
- Category: Sauce
- Method: Food Processor
- Cuisine: Vegan
Keywords: pesto, vegan, healthy, basil, cashew cream, sauce