Cashew Cream Pesto


2 cups fresh basil
2 cups fresh spinach (optional)
2 cloves garlic, chopped
4 tablespoons olive oil
2 teaspoons nutritional yeast
1/2 cup raw cashews
2 cups soy milk 


Optional first step: Blanching your basil will cause the pesto to retain its green color for a longer duration (although it may also cause it to lose a touch of its flavor). To blanch basil, dunk it in boiling water for just a FEW seconds. Transfer immediately to an ice bath. 

Make cashew cream: Bring a small saucepan of water to a boil. Add cashews and cook for 15 minutes. Transfer to bowl of food processor. Add 1/2 cup water and blend until smooth.

Place basil, spinach and garlic in bowl of food processor and blend. Add olive oil, nutritional yeast and salt and blend again. 

Add pesto to a large sautee pan over medium high heat. Slowly stir in cashew cream. Slowly stir in soy milk. If desired, transfer back to bowl of food processor and reblend. 


  1. could the soy milk be subbed for any nut mylk?