The best and easiest oil-free creamy vegan pesto recipeWritten by Ali Donahue
Started an herb garden in quarantine and starting to yield some delicious results? Time to use up that basil and make this oil-free creamy vegan pesto. This recipe is a favorite in my household because it's super easy to make, lasts in the fridge for up to a week, and goes well with so many different dishes. I put it on everything from MamaSezz High Protein Burgers to summer salads (in place of dressing) to Buddha Bowls to avocado toast.
3 cups of fresh basil
1 cup of raw cashews (or raw almonds - though almonds won't yield as creamy pesto)
1/2 cup water
1/4 cup of nutritional yeast
2 Tablespoons of fresh lemon juice (or store-bought!)
2-3 cloves of garlic, minced
1/2 teaspoon of sea salt
Optional add ins if you feel like mixing it up:
Handful of leafy greens, like kale or spinach (for a nutrient boost!)
1/4 cup of green peas for a protein boost
1/2 cup of sun dried tomatoes (oil-free)
Add all ingredients to a blender and blend until smooth. Store in refrigerator in air-tight mason jar for 5-7 days.
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