Nutritional yeast gives this vegan pesto a cheesy flavor, while cashews make it creamy. For a nuttier flavor, use dry-roasted cashews or toast them yourself in the oven before processing. Smear this simple spread on sandwiches, toss with warm pasta, or use it as dip for crudités. Source: EatingWell.com, July 2018

Hilary Meyer
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Ingredients

Directions

  • Combine basil, garlic, cashews, lemon juice, nutritional yeast, salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides as needed. With the motor running, add oil and continue to process until well combined.

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Tips

To make ahead: Place a piece of plastic wrap directly on the surface and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.

Nutrition Facts

81 calories; 7.8 g total fat; 1.2 g saturated fat; 118 mg sodium. 57 mg potassium; 2.3 g carbohydrates; 0.4 g fiber; 1.2 g protein; 225 IU vitamin a iu; 3 mg vitamin c; 7 mcg folate; 11 mg calcium; 15 mg magnesium;

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