Julie’s Cashew Pesto

Ingredients:

• 3/4 cup hot water

• 1 cup raw cashews

• 1 clove garlic

• 2-4 T nutritional yeast

• 1 tsp sea salt (or more to taste)

• fresh ground pepper to taste

• 2 heaping T avocado oil vegenaise

• 1/2-1 lemon fresh squeezed

• 1 cup loosely packed fresh basil leaves

• a splash of aardvark hot sauce to taste (optional)

Here’s How:

1. In a small bowl soak the cashews in hot water for 20-30 minutes.

2. Drain the water but save to use in the dip as needed.

3. Add all of the ingredients to the blender or food processor until creamy, adding the reserved water to desired smoothness.

4. Adjust salt, pepper and hot sauce to taste.

5. Serve chilled with vegetables.