Pasta With Simple Cashew Pesto (Vegan, Dairy-Free)
A bowl full of pesto pasta never fails to brighten up your day - and, we think, is one of the most comforting foods you can find! This vegan and dairy-free twist on classic pesto is made using cashews and Nutritional Yeast, and is ready in just minutes. Dig in...
Ingredients
400g Rizopia pasta of choice
1 large bunch fresh basil, torn
100g cashews
3-4 tbsp olive oil
2-3 tbsp Nutritional Yeast
Juice 1/2 lemon
2 cloves garlic, minced
Salt and pepper, to taste
Method
1) Cook pasta according to packet instructions, then drain and set aside.
2) While pasta is cooking, prepare your pesto by blitzing the cashews in a high-powered blender until finely ground. Add the remaining ingredients and blend until you reach your desired consistency, adding a splash more olive oil if needed. Season to taste.
3) Serve by stirring through the pasta and enjoying hot or cold.
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