The inspiration for trying to make vegan pesto came from a craving for pesto, an absence of parmesan cheese in my fridge and the success of cheesy vegan kale chips.
Cashews are really versatile and incredibly useful in creating vegan versions of many vegetarian dishes which require cheese, including pesto, kale chips and cheesecake.
In making vegan pesto, roasted and salted cashews serve two purposes. Firstly, they are a substitute for parmesan cheese. Secondly, they help to make the pesto creamy.
Like all good pesto recipes, this one includes garlic and basil.
Ingredients: basil; cashews (roasted and salted); olive oil, garlic and salt.
1. Place cashew nuts in blender and finely crush
2. Remove basil leaves from stems. Add basil and other ingredients to blender and process until desired texture is reached
Love pesto? Read about making Six Litres of Pesto.