Pesto and Cashew Cream Sauce

This bright and herbaceous sauce gets a creamy richness from a blend of cashews, olive oil, and nutritional yeast. It's a fantastic way to dress up pasta, spread on sandwiches, or use as a dip for vegetables. Unlike traditional pesto, which can brown quickly, the addition of cashews keeps this sauce a vibrant green even after a few days in the refrigerator.

The origins of pesto can be traced back to the Roman Empire, where a similar sauce called moretum was made with herbs, nuts, cheese, and vinegar. Over time, this sauce evolved into the pesto we know today, which is typically made with basil, pine nuts, Parmesan cheese, and olive oil. In this recipe, we've swapped out the pine nuts for cashews and the Parmesan cheese for nutritional yeast to create a vegan and allergy-friendly version of the classic sauce.

Prep time: 5 | Cook time: 0 | Serves: 2

Ingredients

• 1 cup fresh basil
• 1/2 cup raw cashews
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 2 cloves garlic
• 1/4 cup water
• Salt and pepper to taste

Instructions

1. Add all of the ingredients to a blender and blend until smooth.
2. Season with salt and pepper to taste.
3. Serve immediately or store in the refrigerator for later use.

Why It Works

• The use of cashews gives the sauce a creamy texture and richness, while the nutritional yeast adds a cheesy flavor without the use of dairy.
• The addition of water helps to thin out the sauce to a pourable consistency, making it easy to use as a dressing or dip.
• The bright and herbaceous flavor of the basil is balanced by the nutty flavor of the cashews and the saltiness of the nutritional yeast.