Vegan Cashew Pesto Pasta
500g pasta (any shape, any type)
1 cup fresh basil (save some leaves for garnish)
3/4 cup cashews raw or roasted
1/4 cup olive oil
2 cloves garlic
2 tablespoons nutritional yeast and extra for garnish
2 tablespoons lemon juice
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper
Bring a large pot of water to a boil, and then cook the pasta according to the package directions.
Add the basil, cashews, olive oil, garlic, nutritional yeast, lemon juice, salt and pepper into a food processor. Pulse until everything is ground into a paste, but it still has a bit of texture, stopping to scrape the sides as needed.
Add the pesto to the pot with the pasta and toss until well combined. Serve hot with a few leaves of basil, chopped tomatoes and extra nutritional yeast for garnish.