Easy vegan pesto sauce, using cashew nuts instead of pine nuts to make it more affordable. This pesto is raw and can be enjoyed on crackers, mixed in with lettuce leaves as salad, or on raw pizza.
Cost: £3.75 (GBP)
Soak time: 4 hours
Yield: One small soup bowl
750ml (100g, approx. three cups loosely packed)
Olive oil: 150ml (a little over one cup)
Cashew nuts, soaked and rinsed: 250ml (approx. one cup)
Sea salt: 1.5 level teasp, adjusted to taste
Although original pesto sauce uses pine nuts, cashew nuts are a cheaper option. For a very low-budget pesto, you could use soaked sunflower or pumpkin seeds instead of cashew nuts, and perhaps add some nutritional yeast for a 'cheesier' taste.
This recipe was inspired by the raw vegan pesto I bought from the Macrobioticshop.co.uk., and enjoyed immensely. I like to mix a little bit of this pesto with chopped lettuce, for an enjoyable salad.
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