Homemade Vegan Cashew Cream Sauce and Pesto
Ingredients
Cashew 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
Basil 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 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.
Use the sauces with pasta, salads, or as desired.
Store both sauces in a container in the fridge for up to a week.
