This creamy pesto sauce is so easy, simple and delicious!!! Now it might taste just slightly different than your traditional pesto sauce; so depending on your taste preference you may love it, or you may say meh not my favorite. I personally prefer sauces that are creamy, so you’ll notice this pesto also isn’t as chunky as normal pesto. But give it a try and see if it works for you.
Non-vegan pesto calls for parmesan cheese, in this recipe you’re going to achieve that cheesy flavor by using nutritional yeast. Nutritional yeast (in my opinion) is another one of those golden ingredients when cooking vegan.
I like to store my leftover pesto sauce in a mason jar, in the refrigerator. The pesto sauce will hold for about 4 days. You’ll have to give it a good stir before using it as some ingredients may settle/separate while being stored.
What you’ll need
- 2 cloves of garlic
- 1/2 cup pine nuts
- 3 cups loosely packed fresh basil leaves( fresh is best when making pesto)
- 1/2 cup cilantro sprigs
- 1 tsp salt (more or less depending on your preference)
- 1/2 cup vegetable broth
- 1/2 cup nutritional yeast (add more if you want a cheesier flavor)
- 1 tbsp fresh lemon juice
- Ground pepper
- 1/2 cup Cashew Cream (see recipe for cashew cream under food tab)
- Food Processor
- Pulse the garlic and pine nuts into coarse crumbs in your food processor.
- Add the basil, cilantro, salt, broth, nutritional yeast, lemon juice and cashew cream. Puree as smooth as possible, scraping down the sides with a rubber spatula to make sure you get everything.
- If sauce gets too thick add more vegetable broth as needed. This is going to depend how thick or thin you prefer your sauce to be.
- Taste to determine If you need more salt then finish with black pepper. Keep sealed and refrigerated until you’re ready to use.
If you want your pesto to be even more creamy and cheesy: add an additional 1/4 cup of cashew cream and 1/4 cup of nutritional yeast. You’ll notice you might lessen the basil flavor by adding more of the heavier ingredients, it’s ok to add more basil as desired.
The beauty of working with sauces is they are entirely versatile according to what your personal taste preference is. Like I stated above, I love a creamy sauce, but I know some may prefer a more basil heavy flavor. Do whatever is going to satisfy your preference. These ingredients are so easy to work with, if you want more flavor just add whatever more flavor you want, into the food processor. Here’s the kicker though: be sure when you’re adding more of something, to do it slowly and gradually. You’ll be amazed how fast the taste can change. And remember, Have fun with it! 🙂