Basil Pesto Consistency
Vegan Basil Pesto
For me, there is no better aroma than fresh basil! I love the way it fills up the kitchen anytime I get a fresh bunch at the market. I picked some up last week, and when I realized that I already had some homemade Vegan Cashew Parmesan in the fridge, I had to make a vegan pesto.
Making pesto at home is really quite simple and consists largely of pantry staples. It keeps well for a few weeks if you store it in a sealed container in the refrigerator. But my favorite trick for making it last longer, is to pour it into ice cube trays and freeze it, so I can have individual portions for making a quick, fresh and delicious pesto pasta sauce!
Cashew Parmesean consistency
- 1 cup
- Prep time: 15 Minutes|Cook time: 0 Minutes|Total time: 15 Minutes
Vegan Cashew Parmesean
For the Pesto
- Add all ingredients to a food processor and blend fully.
For the Vegan Cashew Parmesean
- Add all ingredients to a food processor and blend, but careful not to overprocess! You want the cheese to be crumbly, and if you overblend it will turn into more of a paste.
- If you prefer to use unsalted cashews, just add a little salt to the recipe!