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
For the cashew creamy sauce, combine all ingredients in a blender and gradually add small amounts of water while mixing until it is creamy and smooth.
For the pesto, combine all ingredients in a blender and mix until smooth, adding more olive oil if needed.
Both sauces can be used with pasta, salads, or as desired.
Storage tips
Store both sauces in a container in the fridge for up to a week.
