Creamy Cashew Pesto

This pesto is vegan, but you won’t even miss the Parmesan with the creaminess of the cashews. When cashews are soaked in water and then blended it creates a creamy consistency and is often used in vegan cooking when replacing cream. I love having this on hand to put on pizza or whip up an easy pasta.

Ingredients

½ cup raw cashews 

2 cups fresh basil

1 clove garlic

½ teaspoon salt

freshly ground pepper

1 tablespoon lemon juice

2/3 cup olive oil

Directions

In a small sauce pan boil one cup of water. Turn off the heat and add the cashews to the water and let soak 15 minutes. 

Drain the cashews and add to a food processer with all the remaining ingredients except the olive oil and blend for a minute. Then add in the olive oil and pulse until well combined. Taste and season to your liking with any additional salt or pepper. Store in the fridge for 1-2 weeks. 

Makes about 1 cup