5-minute Vegan Cashew Pesto

150 g raw cashews (soaked for at least four hours, or boiled for 15 minutes, then drained)

10 tbsp hot water (approximately)

120 g fresh basil ((leaves and stems))

50 g nutritional yeast flakes

6 cloves roasted garlic

2 tbsp olive oil

2 tbsp lemon juice

Dash salt

2 tbsp sunflower seeds to add a bit of texture

Place the cashews into a blender or food processor, and blitz until you have a fine meal.
Add the water, a little at a time, and continue to process until the cashews form a thick cream.
Add the rest of the ingredients, and blitz again for 30-60 seconds, until you have a coarse paste.
Serve with your favourite pasta, on top of baked potatoes, on pizza, or anywhere you'd usually use pesto.
For added decadence, sprinkle over a couple of spoonfuls of my vegan parmesan.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🌿Pesto

Cuisine🇮🇹Italian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyVery Easy ⏰ 5m