Creamy Cashew Sauce and Pesto
Ingredients
Cashew creamy sauce
- 1 cup soaked cashews
- 1 tablespoon mustard
- juice of 1/2 lemon
- 2 cloves garlic
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- salt and pepper
Pesto
- 1 bunch basil
- handful baby spinach
- 2 cloves garlic
- 1/4 cup olive oil
- juice of 1/2 lemon
- 2 tablespoons nutritional yeast
- 1/4 cup pine nuts
Preparation
Cashew creamy sauce
Combine all ingredients in a blender and gradually add small amounts of water while mixing until it is creamy and smooth.
Pesto
Combine all ingredients in a blender and mix until smooth, adding more olive oil if needed.
Tips
Store both sauces in a container in the fridge for up to a week.
Use with pasta, salads, or as desired.
