Vegan Spinach & Cashew Pesto Recipe

Vegan Spinach & Cashew Pesto Recipe
Recipe by
8
Vegan, Sugar Free, Dairy Free
STORAGE
Keep in fridge in jar with lid for up to 1 week.

A zesty, flavoursome, nutty pesto bursting with spinach, cashews, garlic, lemon and fresh basil. The addition of nutritional yeast provides a delicious cheesy flavour but without the dairy, making it ideal for vegans. The recipe also contains no added sugar, unlike shop-bought pesto. Serve with dips, crudites, or spoon into pasta dishes. 


Ingredients
Equipment
  • High Powered Blender or Food Processor
  • Jar with Lid
Method

Print

  1. Firstly, add the cashew nuts, garlic cloves, lemon juice, basil, spinach and nutritional yeast to a high-powered blender or food processor and whizz until you have a loose paste. 
  2. Add the olive oil and water and whizz again until you have your desired consistency, ideally like a thick sauce.
  3. Check the taste at this point. Add more nutritional yeast, pepper or salt - to taste. 
  4. Spoon into a jar with tight lid and keep in the fridge for up to a week.
  5. Dip and enjoy!
Vegan Spinach & Cashew Pesto Recipe Vegan Spinach & Cashew Pesto Recipe Vegan Spinach & Cashew Pesto Recipe

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18 April 2018 - 3:08pm

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