Closeup view of arugula pesto spread in a small white rectangle dish
Print

Arugula Pesto Spread Recipe With Cashews

This vegan arugula pesto recipe is made with cashews and nutritional yeast.
Course Appetizer
Cuisine Italian
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 4 servings
Calories 157kcal
Author Healing Tomato

Ingredients

Instructions

  • In a food processor, add split cashews.
  • Add nutritional yeast and process on low speed until it is roughly chopped
  • Add one portion of arugula and process until its blended
  • Continue adding each portion of arugula until it well blended
  • Add salt, extra virgin olive oil and Thai chili. Blend everything until it is smooth.
  • Transfer to a glass bottle and store

Notes

*** Nutrition info is approximate
Refrigerate for about 2 weeks.
Use unsalted cashews which are easy to find in Indian grocery stores or Warehouse stores

Nutrition

Calories: 157kcal | Carbohydrates: 5g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 586mg | Potassium: 163mg | Sugar: 1g | Vitamin A: 4.7% | Vitamin C: 4% | Calcium: 2.2% | Iron: 7.1%