by Jess Wallace

Ingredients
- 1/3 cup of hemp seeds
- 1 cup of raw cashews, soaked
- 1/2 cup of water to start + little more for desired consistency
- 1/4 cup of nutritional yeast
- Juice of 1 lemon
- Sprinkle of garlic salt
Method
-
- Soak the cashews for at least half an hour, then drain
- Blend with the 1/2 cup of water until smooth consistency. Keep thick if using for a mayo/spread, or add more water to have with pasta.
- Whilst pasta is cooking blitz together pesto ingredients in food processor, pulsing 5-10 seconds at a time.
- Add the hemp seeds, lemon juice, nutritional yeast and garlic salt then blend again until smooth.
- Keeps well in fridge for up to 5 days. Eat on crackers, with pasta or as a platter dip!
Jess Wallace
Jess is passionate about plant based foods, veganism and maintaining a healthy lifestyle. She shares her magical creations on her instagram page, be sure to check them out!!