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

  • 1/2 cup split cashews (unsalted)
  • 2 tsp nutritional yeast
  • 2 cups arugula divided into 4 equal portions
  • 1 tsp salt
  • 2 Tbsp extra virgin olive oil
  • 1 Thai chili (optional)

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

Video

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