This packs all the creamy, basil punch of dairy pesto recipes without the collateral damage.
Put this on salads, pasta or even pizza. It won’t disappoint. This is enough for 11 servings of pasta.
If serving leftover pasta salad cold, I recommend adding 1 tsp apple cider vinegar and ¾ tsp Dijon mustard per serving.
INGREDIENTS
This is plenty of sauce for 11 servings of pasta with vegetables and other accoutrements.
- 1 cup cashews
- 1 cup water
- 1.5 oz fresh basil leaves
- ¼ cup avocado oil
- ¼ cup nutritional yeast
- 1 TBSP balsamic vinegar
- 2 tsp lemon juice
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
DIRECTIONS
There’s little slaving over the stove top, making for a great summertime sauce.
Boil the cashews for 10 minutes. Drain and add to a high-powered blender with the remaining ingredients.
Blend until smooth (about 5 minutes).