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 💋❤️
Say what??!! Indian inspired nachos. Yes, I said what you read, Indian Inspired nachos!! As some of you may have noticed by now, I WILL do whatever I can for an excuse to make and enjoy nachos! I also like to be different, and I like a challenge. So of course, why not take so many of our favorite dish, nachos, and use different flavors? I recently found this fantastic company Maya Kaimal, who I will be doing a product review in more depth shortly on another post, and I thought, “I am going to use one of their wonderful simmer sauces and flavor some yummy veggies, then throw them onto chickpea chips with vegan cheese!!! Whoo hoo!!
The first year of becoming vegan, I was holding onto some of my favorite meals pretty strong. So you can bet that Plant based nachos, caesar salad, pizza, burgers, and mac & cheese were constantly in the mix. Of course, all of these things are still highly processed. So once I got use to being plant based and I felt more knowledgable, I felt more comfortable to branch out and try less processed meals. I started using more whole foods and beans or lentils to substitute for “meat.” Beans and mushrooms have a meaty like texture, or at least the firmness some of us crave in a meal. I find when it looks and feels similar with colors & texture and it has a great seasoning and flavor, it makes it easier to be satisfied with meals we are use to eating.
I took some vegetables that I am use to eating with Indian food, like cauliflower, broccoli, carrots, and garbanzos and sautéed them with Maya Kaimal’s Simmer Sauce! It is so easy because the flavor is already all there in the sauce, SO DELICIOUS! All you have to do is chop the vegetables, add the simmer sauce, cook, and then plate over the chips and cheese. It is just a fun spin on your usual Indian dish with just rice or potatoes.
-1/2 Medium Onion
– 2 Cloves Garlic
-1 Tablespoon Coconut oil
-1/2 Cauliflower Head
-1/2 Bell Pepper
-1 Yellow Zucchini
-1 Can Garbanzo beans
-1 Jar of Maya Kaimal’s Madras Curry Simmer Sauce (or if you find another flavor of their many flavors, use that)
-Shredded Mozzerella (Or any other dairy free cheese you like)
-1 Bag of chickpea chips
-Chop all the veggies in smaller portions so they fall over the chips better. Start to sauté the Onions until translucent (about 3-5 minutes on medium heat). Then add the garlic to the onions and sauté for 2 more minutes. Add the broccoli and cauliflower and sauté for another 8 minutes.
-Add Zucchini, Simmer sauce, bell pepper, beans and sauté for another 10 minutes.
-While the vegetables and sauce are simmering, in between stirring every 2 minutes, start plating them chips. Get a nice pile of chips and either sprinkle the cheese on top of the chips, so that when you put the hot topping on it melts, or just add it to the mix of vegetables. Either way is fine and up to you. Own it! Enjoy it. Be proud you made something new and fun!
Love, Always, Stephie <3