I love Italian food and being a vegan I love experimenting with different flavour combinations to get that authentic Italian taste. This easy vegan pesto is both creamy and cheesy, the secret ingredient – Nutritional Yeast. I use it in a lot of my recipes, gives my recipes a cheesy nutty taste and it’s super nutritious with added B12, so a great option for vegans or anyone following a plant-based diet. This vegan pesto is great to spread on the base of a vegan pizza and focaccia bread or I’ve used it as a sauce for vegan pasta, very versatile and creamily yummy! Have fun!
160g cashew nuts, soak them overnight so they soften
150g fresh basil
50g nutritional yeast (with added B12, you can get nutritional yeast from most good wholefoods shops)
3 tablespoons olive oil
2 tablespoons lemon juice
6 cloves garlic
sea salt and ground black pepper to taste
4-6 tablespoons water, add more if needed
In a food processor add the basil, nuts, garlic, nutritional yeast, lemon juice, salt and pepper and whizz until a paste forms. Start adding the olive oil gradually. Make sure you keep the mix on the move and scrape down the sides if you need to. Add the water gradually until the desired consistency is achieved. You don’t want it too sloppy, just the right consistency for spreading or adding to your pasta dishes! Store it in a mason jar and keep in the fridge for up to 5 days.