This cashew pesto is so flavorful and it only takes minutes to make. You can use it as a spread or a sauce – just add water!
Traditional pesto includes two types of cheese: parmesan and pecorino sardo, a cheese made from sheep’s milk. If you’ve been into vegan cooking for awhile, then you may already know that raw cashews and nutritional make the perfect vegan parmesan, so those are the ingredients I decided to use to recreate this classic Italian sauce. It also doesn’t hurt that cashews are far less expensive than pine nuts.
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The word pesto roughly translates to paste, which is exactly what this is. If you like a thin, saucy pesto, you can simply add more liquid, but I like mine thick; the kind of pesto you can scoop up with a spoon and spread on a piece of toast.
Special thanks to Gourmet Nuts and Dried Fruit for providing the cashews for this recipe!