Creamy Cashew Pesto

I've made several pesto recipes before, but this one takes the cake - because it's so creamy!!! I've never soaked cashews before, but I've heard when blended they create a silky smooth paste perfect for creating a creamy sauce. I decided to give it a try. I recommend soaking cashews the long way (let sit in room temperature water for at least 4 hours), but if you are in a hurry you can boil them in water for 15-20 minutes. The recipe is seriously next level - hope you enjoy:)

Ingredients:

2/3 cup soaked cashews

1/4 cup coconut cream (canned, usually found in international section of store)

1 cup basil leaves

1 cup spinach leaves

juice from 1/2 lemon

1 tsp black pepper

2 tsp sea salt

1 tbsp nutritional yeast

1 tbsp Italian spices blend

4 garlic cloves

1 tbsp olive oil

2 tbsp water

Directions:

SOAK CASHEWS

In bowl, cover cashews with room temperature water and let sit out for at least 4 hours or overnight in fridge (longer is ideal). Drain and rinse. If in a time crunch, boil in water for 15-20 minutes, drain and rinse.

In high speed blender, add cashews, coconut cream, oil, and water and blend until silky smooth - may need to add more water. Add the rest of the ingredients in small portions until all is blended and mixed thoroughly. Pour onto pasta while pasta is still hot in the pot and heat on low for 2 minutes before serving! Garnish with fresh basil and enjoy:)