Vegan Pesto

Ingredients:

2/3 cup raw cashews

1 - 3 oz container fresh basil

3 tablespoons nutritional yeast

1 tsp salt

Juice of 1/2 lemon

Directions:

In a food processor add the cashews, basil, nutritional yeast, salt and lemon juice and blend until smooth. If needed scrape down the bowl with a spatula and add a few tablespoons of water at time to thin consistency to a pancake batter like consistency. Store in an airtight container in the fridge for up to 3 days or in the freezer for several months.

Notes:

• This is also great made with macadamia nuts in place of the cashews.

• Make a double batch and freeze half to pull out later when your roasted veggies or meat needs a little something extra!

• I also love to mix a spoonful of the pesto into an apple cider viniagrette for an amazing pesto dressing.