A recipe from Nourishingly Delicious
2 Cups Basil
1 Cup Cashews
3 - 4 Tbsp Olive oil
1/2 Cup Califia Farms Unsweetened Almond Milk
2 Tbsp minced Garlic
1 Tsp Onion powder
1 Tsp Coconut sugar
2-4 Tbsp Nutritional Yeast or Vegan cheese
1/2 Lemon juice
Salt to taste
1. To a food processor add the Basil, Cashews, Olive oil, Almond milk, Garlic, Onion Powder, Coconut sugar, Nutritional Yeast, Lemon Juice & salt to taste.
2. Blend until the perfect semi crunchy yet smooth consistency. Decorate with Basil leaves. Pour into an air tight jar and keep in the fridge for up to 4 weeks. Enjoy!
Quotes from Tracey Anderson
"This vegan cashew pesto has all the goodness of a classic basil pesto but without all that cheese. Easiest basil pesto recipe you'll ever make."
"I used Califia Farms Unsweetened Almond Milk for a creamy texture and because it's dairy free with no added sugar."
"Here's what you can use this versatile pesto for:
• spread for toast
• dressing for a salad
• stirred through pasta
• as a pizza sauce
• on flatbreads
• as a dip
• As a snack with crackers"
Tracey Anderson is a food photographer, stylist and recipe creator based in Western Australia. Follow her Instagram here: @nourishinglydelicious
For more details on Califia Farms visit: califiafarms.com.au