Cashew Basil Pesto

Name: Cashew Basil Pesto
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 1/4 cup raw cashews; 2 cup packed fresh basil; 2 tbsp nutritional yeast; 3 clove garlic, roughly chopped; 2 tsp lemon juice; 1/8 tsp sea salt; 2-4 tbsp unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice

Soaked cashews, fresh basil, nutritional yeast, garlic, and lemon blended into a creamy pesto. No oil, no Parmesan, no pine nuts needed.

Prep: 5 min Cook: 0 min Servings: 4

Ingredients

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¼ cup raw cashews
2 cup packed fresh basil
2 Tbsp nutritional yeast
3 clove garlic , roughly chopped
2 tsp lemon juice
⅛ tsp sea salt
2-4 Tbsp unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice

Method

Place cashews in a bowl. Cover with boiling water. Soak 30 minutes. Drain.
Combine soaked cashews, basil, nutritional yeast, garlic, lemon juice, salt, and 2 tablespoons plant milk in a food processor.
Process until nearly smooth, adding more plant milk as needed.
Toss 2 tablespoons of pesto with 1 cup of hot pasta.
Store extras with plastic wrap touching the surface. Refrigerate up to 2 days.