Best Vegan Creamy Pesto Sauce
Ingredients
1 bunch of fresh basil leaves
2 bunches of fresh baby spinach
⅔ cup of raw cashews soaked overnight or 30 minutes in boiling water
2 tbsp nutritional yeast
1 tbsp miso paste or tamari sauce
¾ cup water - less or more depending on how fluid you want it to be
1/4 cup pine nuts (divided)
juice of half a lemon
salt & pepper to taste
Instructions
Roast the pine nuts by adding them into a skillet and cook on the stove over medium heat for approximately 3 to 4 minutes.
Mix the cashews with half of the water in a blender or food processor until the mix becomes creamy. Add rest of ingredients (leaving some pine nuts for topping) and more water if necessary.
Enjoy with your favorite pasta and sprinkle with the rest of the roasted pine nuts.
