Creamy Cashew Pesto

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Creamy Cashew Pesto
Talk about NEXT Level Pesto! Might be a couple of extra steps to this one but they are worth it! Besides just spooning this into my mouth I put this on everything! A great addition as we get into Spring and all of the fresh Basil & Spinach!
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Prep Time 20 minutes
Servings
servings
Ingredients
Pesto
  • 1 cup fresh basil
  • 1 cup fresh spinach
  • 2 tbsp olive oil
  • 1/2 tsp Sea salt
  • 4 cloves garlic minced
  • 2 tbsp lemon juice
  • 1/3 cup cashew cream see below for recipe
  • 2 tbsp nut cheese see below for recipe
Cashew Cream
  • 1/2 cup raw cashews SAVE water! Pour boiling water over to soften and let sit 5 mins
  • 1/4 tsp garlic salt or use 1/8 tsp garlic powder, 1/8 tsp sea salt
  • 1/2 cup cashew soaked water I just strain them over a cup to save
Brazil Nut Cheese (or any nut cheese will work!)
  • 1/4 cup brazil nuts can use walnuts or cashews but I love the extra health benefits of brazil nuts here!
  • 1/4 cup nutritional yeast
  • 1/4 tsp Sea salt
Prep Time 20 minutes
Servings
servings
Ingredients
Pesto
  • 1 cup fresh basil
  • 1 cup fresh spinach
  • 2 tbsp olive oil
  • 1/2 tsp Sea salt
  • 4 cloves garlic minced
  • 2 tbsp lemon juice
  • 1/3 cup cashew cream see below for recipe
  • 2 tbsp nut cheese see below for recipe
Cashew Cream
  • 1/2 cup raw cashews SAVE water! Pour boiling water over to soften and let sit 5 mins
  • 1/4 tsp garlic salt or use 1/8 tsp garlic powder, 1/8 tsp sea salt
  • 1/2 cup cashew soaked water I just strain them over a cup to save
Brazil Nut Cheese (or any nut cheese will work!)
  • 1/4 cup brazil nuts can use walnuts or cashews but I love the extra health benefits of brazil nuts here!
  • 1/4 cup nutritional yeast
  • 1/4 tsp Sea salt
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Instructions
Nut Cheese
  1. Pulse Brazil nuts, nutritional yeast and sea salt until grainy texture in a food processor.
  2. Feel free to double this to have on hand to sprinkle on salads, or just to spoon into your mouth, it's SO good!
Cashew Cream
  1. Pour boiling water over them and let sit 5 minutes)
  2. Drain over a cup to collect the cashew water (just 1/2 cup).
  3. In a high speed blender blend drained and rinsed cashews, 1/2 cup of water, garlic salt until it forms a thick sauce. Taste and season accordingly. I like mine a little more salty!
Pesto
  1. In food processor chop up basil and spinach first, just give it a rough chop.
  2. Add in the rest of the ingredients and pulse until combined and texture you like. It will be more 'saucy' than most pestos but will thicken up as it sits.
  3. Store in air tight container in the fridge for up to a week.
Recipe Notes

I love this on zoodles, pasta, sourdough, as a salad dressing let me know what you use it on!!

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