Creamy Vegan Pesto
Ingredients
- 1 cup fresh basil leaves
- 2 cups baby spinach leaves
- 1/3 cup olive oil
- 1/3 cup nutritional yeast (20g)
- 1/2 cup cashew nuts (or any preferred nuts i.e. walnuts, pine nuts, pistachio kernels)
- 1/2 tsp chopped garlic
- pinch of salt & black pepper
- water for required consistency or almond milk for a creamier consistency
- 1 large sweet potato
Preparation
Slice the sweet potato as thinly as possible (be careful with sharp knives and hard veggies, accidents can happen easily)
Spray your sweet potato toast slices with oil sprays
Stick into the toaster and toast on medium-high for 6-8mins until it just about starts browning
Note: all toasters are different so you need to check with a fork if slices are tender
Whilst you wait for the sweet potato toast slices, make your pesto by sticking all the remaining ingredients into a nutribullet ( @nutribulletuk )
Spread your pesto over your toast and sprinkle with chilli flakes or black pepper and enjoy!