Vegan Creamy Cashew Sauce and Pesto
Ingredients
Cashew creamy sauce
- 1 cup cashews soaked
- 1 tbsp mustard
- juice of 1/2 lemon
- 2 cloves garlic
- 1 tbsp olive oil
- 2 tbsp nutritional yeast
- salt & pepper
Pesto
- 1 bunch basil
- handful baby spinach
- 2 cloves garlic
- 1/4 cup olive oil
- juice of 1/2 lemon
- 2 tbsp nutritional yeast
- 1/4 cup pine nuts
Preparation
Combine all ingredients for the cashew creamy sauce in a blender and gradually add small amounts of water while mixing until creamy and smooth.
Combine all ingredients for the pesto in a blender and mix until smooth, adding more olive oil if needed.
Tips
You can use the cashew sauce with pasta, salads or as desired.
The pesto is perfect with cooked pasta.
Both sauces can be stored in a container in the fridge for about a week.
