Cashew Basil Pesto

Servings: 4  ·  Prep: 5 min

Ingredients

• ¼ cup raw cashews
• 2 cups packed fresh basil
• 2 tablespoons nutritional yeast
• 3 cloves garlic, roughly chopped
• 2 teaspoons lemon juice
• ⅛ teaspoon sea salt
• 2-4 tablespoons unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice

Method

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