If you’re not vegan, use it on top of scrambled eggs, halloumi, chicken or salmon, or make a cheese and pesto toastie.Pan fry some mushrooms and stir through a little pesto, and use them on top of toast or as a side dish (also works well with cooked butter beans or chickpeas instead of mushrooms).Top off roasted veggies, buddha bowls and salads with a dollop.Spread it on toasted bread (try a layer of hummus and then a little pesto).Found as deep yellow-coloured flakes or powder, it’s got an umami savoury flavour, kind of like parmesan cheese – which makes it perfect for making this a dairy free, vegan-friendly kale pesto. not alive, no toxic bugs or anything here people!) strain of yeast, often Saccharomyces cerevisiae. I feel like “nutritional yeast” is possibly one of the grossest-sounding names for a food ever created, but please don’t be put off using it. This cashew kale pesto is 100% vegan, thanks to nutritional yeast. Firstly, cashews replace pine nuts – cashews give you an awesome creamy effect still, but are quite a bit cheaper than pine nuts (and also I tend to have them in the cupboard more often than I have pine nuts). Kale, Olive Oil Blend (olive Oil, Extra Virgin Olive Oil), Water, Basil, Cashew Butter (dry Roasted Cashews, Safflower Oil Or Sunflower Oil), Garlic, Lemon. For a thinner, saucier pesto, add more olive oil or other liquid. Slowly add olive oil, lemon juice, and plenty of salt and pepper, blending just until desired consistency is reached. This pesto does use basil, like a traditional recipe, but other than that there are quite a few deviations from the classic sauce. In a blender or food processor, combine the kale, basil, garlic, nutritional yeast, and nuts, pulsing just until coarsely chopped. This Vegan Cashew Kale Pesto is perfect for that! ![]() Most of it ends up sautéed with extra virgin olive oil and garlic, but sometimes I end the week with a bit I really need to use up. Now that it’s winter here in Sydney big bunches of kale are becoming abundant in the shops and I often get some in my weekly grocery haul. And the great thing about making it is that generally speaking, it’s a pretty forgiving kinda recipe – greens can be swapped for other greens, nuts for other nuts, bits from the fridge can be used up. (Also a fan of mayo, but feel like that’s not so classy?! haha). ![]() Pesto might just be one of my most favourite condiments, I think. This vegan cashew kale pesto is the perfect healthy topping for your veggies, buddha bowls, pasta and so much more! Super easy to make in the blender or food processor, this will dress up any meal.
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