Homemade Vegan Pesto

🥘 Ingredients

• raw cashews ¼ cup
• fresh basil 2 cups
• nutritional yeast 2 Tbsp
• garlic 3 cloves
• lemon juice 2 tsp
• sea salt 0.12 tsp
• unsweetened unflavored plant milk 2 to 4 Tbsp

1. 1

   Place raw cashews in a small bowl and cover with boiling water. Let soak for 30 to 35 minutes , then drain.
2. 2

   Place the soaked cashews in a food processor along with fresh basil (packed), nutritional yeast , garlic (roughly chopped), lemon juice , and sea salt .
3. 3

   Cover and process until nearly smooth.
4. 4

   While the processor is running, add unsweetened unflavored plant milk (almond, soy, cashew, or rice) 1 tablespoon at a time until you reach your desired consistency (it should be spreadable but not runny). Scrape down the sides as needed.
5. 5

   Toss 2 tablespoons of pesto with every 1 cup of hot cooked pasta, or use as a spread.