Pesto has long been a versatile and vibrant condiment that can effortlessly transform ordinary meals into extraordinary dishes. Let's be honest, pesto can fix almost anything!
While basil and pine nuts have long been the stars of traditional pesto, there's a new contender on the scene that's here to tantalize your taste buds: cashew nuts.
This luscious twist on the classic pesto is not only a delightful alternative for those with pine nut allergies, but it also offers a buttery richness that's perfect for adding depth to a variety of dishes.
Imagine a creamy blend of cashews, fresh herbs, aromatic garlic, and the subtle tang of Parmesan cheese—our mouths are already watering! The addition of nutritional yeast adds a lovely, rich, cheesy taste.
From pasta to sandwiches, salads to roasted vegetables, and beyond, this yummy, versatile sauce is set to elevate your dishes to new heights. Your taste buds are in for a treat!
CASHEW PESTO RECIPE
Ingredients:
- 1 cup (150 g) raw cashews (soaked for at least four hours, or boiled for 15 minutes, then drained).
- 10 tbsp. hot water
- Approximately 6 cups (120 g) fresh basil (leaves and stems)
- 1/3 cup (50 g) nutritional yeast flakes
- 6 cloves roasted garlic
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Vegan parmesan cheese
Directions:
- Place the cashews into a blender or food processor, and blend until you have a fine powder.
- Add the water, a little at a time, and continue to process until the cashews form a thick cream.
- Add the rest of the ingredients, and blend again for 30-60 seconds, until you have a coarse paste.
- Serve with your favorite pasta and top with grated parmesan and sliced sundried tomatoes.
Want to avoid nuts? Try this nut-free pesto version made with chickpeas!
We also love this creamy pesto version with added hemp seeds.
And if you like extra cheesy pasta, why not try our Instant Vegan Cheez Mix??
