Jennifer Iserloh, aka the “Skinny Chef,” is a leader in promoting healthy, vibrant lifestyles though a diet of delicious and nutritious easy-to-prepare meals. Serve with prepared pasta and topped with additional parmesan cheese. In a food processor, pulse together cashews, cheese, oil, garlic, basil, lemon juice, and salt until smooth.
Fifya Vegan Dip Basil Spinach & Cashew Pesto 250gm. In a small dry skillet, toast cashews over medium high heat until golden brown. (Serving 2 1/2 cups) 598 calories, 19 g protein, 87 g carbohydrates, 5 g sugars, 23 g fat (3 g saturated), 50 mg cholesterol, 10 g fiber, 353 mg sodium Fifya Vegan Dip Basil Spinach & Cashew Pesto 250gm - 6.99 each. Instead of parmesan, this recipe uses nutritional yeast which is a plant-based substitute for cheese. Toss with pasta and serve immediately.įor Pitta: Swap out cashews for pumpkin seeds.įor Kapha: Swap the cashews for 2 garlic cloves and increase oil by 2 tablespoons. It’s delicious Pesto is so tasty no matter what, but the spinach in this recipe adds a note of freshness that you’ll want to add to everything It’s vegan-friendly. Place the cashews, spinach or kale, parsley, olive oil, garlic, balsamic, and salt in a blender along with the reserved pasta water.
#SPINACH CASHEW PESTO PLUS#
Prepare the pasta according to the package instructions, reserving 1/2 cup of the cooking liquid. SPINACH AND CASHEW NUT PESTO 60 g fresh spinach leaves 30 g grated Parmesan cheese 60 g cashew nuts 60 ml olive oil, plus a little extra.
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