This healthy vegan pesto has less than half the calories and fat of traditional pesto, but it’s even creamier and just as delicious! Made with cashew cream, this healthy vegan pesto is going to rock your world.
– To make cashew cream, combine 3/4 cup hot water with 1/2 cup cashews and let sit for 30 minutes (or up to 8 hours). Blend the cashews with their soaking liquid in 30-second increments until creamy (it usually takes me about 2-3 minutes total blending time). This makes about a cup – reserve the other half and use it for another purpose, like vegan blueberry muffins or mashed potatoes!
– You can make the pesto in a blender, but it requires more effort than a food processor. I made mine in a blender, though, to save on dishes. But you’ve been warned.
– I haven’t tried using this pesto in a scenario where it gets cooked (like on pizza or in lasagna), so I can’t guarantee the results there. If you try that let me know in the comments below!