Parmesan-Free Cashew Pesto

Fresh basil pesto needs no parmesan for deliciousness. Healthy fat from blended cashews combined with the fresh leaves make pesto a magic topping for pasta, sandwiches, tabouli, and many other delicious vegan dishes. Prep and cook time: 10 min. Servings: 4
- 1/2 cup raw cashews
- 1/4 cup water
- 1 small garlic clove or 1/2 tsp of garlic powder
- 6 oz silken tofu (half of a 12 oz vaccuum pack)
- 1/4 tsp sea salt (optional)
- 1 Tbsp white wine vinegar or the juice of 1 fresh lemon
- 2 cups fresh basil leaves
- In a food processor or Vitamix, combine the cashews and water until only small flecks of cashews remain.
- Add the garlic and blend
- Add the tofu and blend
- Add the sea salt and vinegar/lemon juice
- Add the basil leaves
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