Simple Vegan Pesto and Cashew Sauce
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 it’s creamy and smooth.
Combine all ingredients for the pesto in a blender and mix until smooth, adding more olive oil if needed.
Store both sauces in a container in the fridge for about a week.
