I love arugula and basil, so this is my spin on traditional pesto. I used cashews instead of pine nuts to save some cash money, and add in tofu to make the pesto nice and creamy and healthier!
Traditional pesto has lots of olive oil and Parmesan cheese, in this vegan version I use nutritional yeast for a “cheesy” flavour and all the fats come from the cashews.
You can substitute all basil or all arugula if you want too.
I use this in my Vegan Potato Salad and it is UNREAL!!
WHAT YOU NEED
- 3 cups packed of a combination of basil and arugula (I used 1 cup of basil and 2 cups of arugula)
- 1/2 cup of cashews
- 1/2 head of garlic
- juice from 1/2 a lemon
- 1/2 package of medium/firm tofu
- 1/2 cup nutritional yeast
Combine everything in a blender of food processor and puree until smooth and creamy.