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

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Recipe Summary test

active:
10 mins
total:
10 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

1 tablespoon
81 calories; protein 1.2g; carbohydrates 2.3g; dietary fiber 0.4g; sugars 0.4g; fat 7.8g; saturated fat 1.2g; vitamin a iu 224.6IU; vitamin c 2.7mg; folate 7mcg; calcium 11.5mg; iron 0.5mg; magnesium 15.1mg; potassium 57.4mg; sodium 117.5mg; thiamin 0.3mg.

1 1/2 fat

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