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5-Minute Vegan Cashew Pesto
My 5-minute vegan cashew pesto is one of the simplest - and most delicious - things you can make for your pasta. It's also fantastic on baked potatoes, crostini, or even as a dip for chips and other nibbles.
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Sauces
Cuisine:
Italian
Servings:
500
grams
Calories:
241
kcal
Author:
Nico
Ingredients
150
g
raw cashews
soaked for at least four hours, or boiled for 15 minutes, then drained
10
tablespoon
hot water
approximately
120
g
fresh basil
(leaves and stems)
50
g
nutritional yeast flakes
6
cloves
roasted garlic
2
tablespoon
olive oil
2
tablespoon
lemon juice
Optional
Dash
salt
2
tablespoon
sunflower seeds to add a bit of texture
Metric
-
US Customary
Instructions
Place the cashews into a
blender
or
food processor
, and blitz until you have a fine meal.
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 blitz again for 30-60 seconds, until you have a coarse paste.
Serve with your favourite pasta, on top of baked potatoes, on pizza, or anywhere you'd usually use pesto.
For added decadence, sprinkle over a couple of spoonfuls of my
vegan parmesan
.
Nutrition
Serving:
100
g
|
Calories:
241
kcal
|
Carbohydrates:
13
g
|
Protein:
10
g
|
Fat:
18
g
|
Saturated Fat:
3
g
|
Sodium:
35
mg
|
Fiber:
4
g
|
Sugar:
2
g