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Vegan Pesto

Vegan Pesto

0 Reviews
From: EatingWell.com, July 2018

Nutritional yeast gives this vegan pesto a cheesy flavor, while cashews make it creamy. For a nuttier flavor, use dry-roasted cashews or toast them yourself in the oven before processing. Smear this simple spread on sandwiches, toss with warm pasta, or use it as dip for crudités.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1 cup packed fresh basil leaves
  • 2 cloves garlic, crushed and peeled
  • ⅓ cup unsalted cashews
  • 3 tablespoons lemon juice
  • 2 teaspoons nutritional yeast
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ cup extra-virgin olive oil

Preparation

  • Prep

  • Ready In

  1. Combine basil, garlic, cashews, lemon juice, nutritional yeast, salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides as needed. With the motor running, add oil and continue to process until well combined.
  • To make ahead: Place a piece of plastic wrap directly on the surface and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.

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Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 81 calories; 8 g fat(1 g sat); 0 g fiber; 2 g carbohydrates; 1 g protein; 7 mcg folate; 0 cholesterol; 0 g sugars; 0 g added sugars; 225 IU vitamin A; 3 mg vitamin C; 11 mg calcium; 0 mg iron; 118 mg sodium; 57 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1½ fat

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