Vegan Cashew Pesto Sauce

This easy cashew pesto recipe is made with 5 simple ingredients and comes together in under 10 minutes! Enjoy it on pasta, as a dip or as a dressing!

 

Don’t you just love recipes that are so quick and easy to make and are ready in a mater of minutes? I know I do!

This easy cashew pesto is made in a blender with just a few simple ingredients. This has become my go-to pesto recipe which can be used in so many different ways! I love it on edamame pasta which is loaded with protein, gluten free and vegan. Top it off with fresh baby tomatoes and freshly ground pepper for a healthy, nutrient dense dinner.

WHY YOU’LL LOVE THIS PESTO

  • It’s made with 5 simple ingredients that you probably already have on hand.
  • It’s loaded with nutrition from the basil that you can find fresh at your local farmers market
  • It uses cashews which compliment the flavour of basil for a delicious pesto!
  • It is vegan and gluten free - the perfect replacement for store bought pesto

WHAT MAKES THIS RECIPE SO HEALTHY

  • Basil: loaded with antioxidants and vitamins A, C and K
  • Cashews: great source of magnesium and copper which support healthy bones, energy production and antioxidant defences
  • Extra virgin olive oil: lowers inflammation, protects “bad” LDL cholesterol from oxidation and improves the lining of your blood vessels
  • Garlic: Supports a healthy immune system, and kills off bad bacteria/candida in the gut
  • Lemon juice: Lemon helps the body with the absorption of iron from leafy green vegetables.
  • Nutritional yeast: It is a complete protein: Nutritional yeast contains all nine essential amino acids that humans must get from food. One tablespoon contains 2 grams of protein, making it an easy way for vegans to add high-quality protein to meals

NOTES ON THE RECIPE:

  • Add fresh kale to make this recipe even healthier!
  • To make nut-free pesto, substitute the cashews in this recipe for hemp seeds
  • Don't like basil? Swap for cilantro!
  • To freeze this pesto, add spoonfuls of the pesto to an icecube tray and freeze. 

 

INGREDIENTS

Pesto:

  • 2 cups baby spinach (washed and stems removed)
  • 2 cups fresh sweet basil
  • 4 large garlic cloves (minced)
  • 1/4 cup nutritional yeast
  • 3 tablespoons lemon juice
  • 1 1/2 cups cashews (finely ground)
  • 1 teaspoon sea salt (plus more to taste)
  • 1/2 cup extra extra-virgin oil

Extras:

  • Baby tomatoes
  • Black pepper
  • Edamame pasta or pasta of choice

INSTRUCTIONS

  1. Cook your pasta of choice. Bring water to a boil, add pasta, simmer, strain, set aside.
  2. Blend cashews until they are finely ground.
  3. Place the fresh spinach, fresh basil, garlic, nutritional yeast, fresh lemon juice, sea salt and finely ground cashews in a food processor or blender, and blend for just 30 seconds or so, or until forming a chunky mixture.
  4. Add pesto, baby tomatoes, and freshly ground pepper to the pasta and enjoy!

 

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