Ya’ll, pesto doesn’t HAVE to have dairy in it to taste good. But do be advised, most pesto sauce does have Parmesan in the mix. I mean, we’ve put cheese and dairy in so many things for a very long time. So for most of us, it’s so natural. But we don’t need the added cholesterol or hormones and ricin’s that go into our milk in order to enjoy pesto! In this recipe I use nutritional yeast and cashews to add a little creaminess.
Pesto is so flavorful and very healing. Basil is great forminflammation, digestion, and even helps with depression. It is high in many vitamins in minerals, iron, phosphorus and vitamin K to say a few. The beautiful green color makes me want to eat it up right away and you know when someone is working with pesto because the aroma is beautiful!
I am not huge in using oils but do realize that extra virgin olive oil gives such a nice flavor and consistency to this sauce. If you are oil free or watching your oil intake, you can try avocado instead. I haven’t done it with this exact recipe and measurements here but I have made it before with a previous pesto and it worked just fine and was super creamy. I like creamy sauces so any chance I get I’ll make it that way.
I do recommend a high speed blender or a small food processor since this isn’t a huge ingredient list and you don’t want your blade spinning in the air or to have a frustrating outcome. My Vitamix just barely did the job with the last bit of water being added. This recipe is healthy and tasty and you are going to be sure to love it. Bon appetite my loves!
By The Superfood Goddess
(Makes enough for 4 servings)
-3 tablespoons Extra Virgin Olive Oil (you could use half to a full avocado instead)
-2 Tablespoons Water
-1 Tablespoon Lemon Juice
-1 teaspoon Pink Himalayan Salt
-1/2 teaspoon Black Pepper
-2 Garlic Cloves
-2 Tablespoons Nutritional Yeast
-1/4 Cup Raw Cashews
-2 Cups basil
-In a high speed blender or small food processor combines all the ingredients except the last two.
-Once blended (about 1 minute of processing) add the last the ingredients. Blend until smooth, about 2 minutes. You will probably need to scrape the sides down of the blender or food processor and if needed, add a little more water.
This recipe is pretty quick and easy. Make some pasta alongside it and toss together when the pasta is ready. Then practice your best accent while tossing and eating the pasta. Ok, that last part was just to make you laugh… I love my Italian relatives and listening to their banter! Don’t forget to let me know what you think and tag me in your posts so I can share it too!! Bon Appetite 💋❤️
I love cauliflower! It is so healthy and so versatile in cooking. So many people have gotten crazy creative with how to use it in cooking and baking. It is so great!!! You can steam it and then throw it in a blender in order to add creaminess to a non dairy soup. You can also make rice or mashed potatoes out of it. Some people are using cauliflower as a pizza crust and many vegan restaurants are making buffalo cauliflower appetizers, which is probably one of my top favorites out there! If you haven’t tried buffalo cauliflower bites, that is a total must!
Cauliflower yields some great nutrients and antioxidants! It is very high in vitamin C! One medium size head is more than your daily intake of Vitamin C needed and is about 11g of protein! It is also high in Vitamin B-6, Potassium, Magnesium, and calcium. Cauliflower contains a good amount of fiber. Fiber is important for digestive health and can even reduce the risk of several chronic diseases, especially those relating to your bowels. It is also high in fiber and antioxidants which are great in helping your body and cells combat disease, such as cancer.
To be completely honest, growing up, I did not care much about cauliflower. I thought it smelled bad and when I grew up it took me a while to get around to cooking it. I had memories from childhood and was slightly scared of it because I didn’t even know where to start in trying to cook this awkwardly hard and rough plant. Once I got over the hump and cooked it once, I decided it wasn’t so bad. Moral of the story, if you’re like me, and have never cooked with it and are a little frightened, just try making it once or twice and you’ll get the hang of it. The first time I attempted to cook it, I steamed in for about 9 minutes and then threw it into my high speed blender to make a creamy soup. Now, I also enjoy baking it in the oven or chopping it up small and sautéing it. The other night, I finally tried the cauliflower pizza from Trader Joe’s, AND IT CAME OUT BOMB!!! Anyways, we’re talking about baking it, so shall we get to that portion??
Recently, I went to this really great Italian restaurant with some friends. The Cauliflower appetizer, minus the butter it normally would be cooked in, was one of the things I could eat on the menu. Normally it’s made drizzled in butter so I asked the waiter if he’d mind asking the chef to use oliv oil instead. He said, “YES!!!” So the way they prepped it was with chili, oil, and capers. Myself and my non plantbased friends thoroughly enjoyed it. My friends even said they thought it was the best thing out of everything on the table they had eaten! Win! Well… Naturally, I had to make this at home, IMMEDIATELY!! And I did. It’s pretty simple. Here’s the recipe. Enjoy my beautiful friends!!