Vegan. Gf. Df.
This super easy, creamy flavoursome take on a sun-dried tomato pesto has a lovely lemony bite, a touch of spice and a smokey undertone. And its secret ingredient means you'll never know theres no parmesan cheese to be seen- hurrah!
I love to enjoy this on a dark rye or seeded toast with avocado for breakfast or with coconut feta on crackers.
- Toasted cashews
- 1/2 C of sundried or semi dried tomatoes
- 1/4 of the marinated sun dried tomato oil (or olive oil if you want to save your marinated oil)
- 3-4 garlic cloves
- the juice of two lemons
- 2 tbsp of nutritional yeast flakes
- 1 tsp of smoked paprika
- 1/4 tsp of sumac
- 1/4 tsp of chilli flakes
- generous pinch of sea salt
In a high speed processor blend your toasted cashews well. Then add the above ingredients until blended into a desired texture.
Store in a sealed container in the fridge for 3-4 days.