Pesto is one of those condiments that are easy to whip up and oh so versatile. Throw some basil, cashews, minced garlic along with lemon and a few other kitchen staples into a mixer and you have your very own pesto spread, perfect as a dip, spread onto flatbread, a glorious pesto pasta, a yummy salad dressing or a prawn and pesto pizza.

Whilst the key ingredients for a classic basil pesto is basil and parmesan cheese, for those looking to cut down on creamy cheese in their diets, opt for vegan cashew pesto instead. This World Vegan Day, here’s Tracey Anderson’s classic basil pest to try.

Ingredients

2 Cups Basil
1 Cup Cashews
3 – 4 Tbsp Olive oil
1/2 Cup Califia Farms Unsweetened Almond Milk
2 Tbsp minced Garlic
1 Tsp Onion powder
1 Tsp Coconut sugar
2-4 Tbsp Nutritional Yeast or Vegan cheese
1/2 Lemon juice
Salt to taste

Method

1. In a food processor add Basil, Cashews, Olive oil, Almond milk, Garlic, Onion Powder, Coconut sugar, Nutritional Yeast, Lemon Juice & salt to taste.

2. Blend until a perfectly semi-crunchy yet smooth consistency then garnish with Basil leaves and serve.

3. OR to save for later, pour into an airtight jar and keep in the fridge for up to 4 weeks.

It’s really that simple!