This dip is super easy and 100% plant based. You can eat it with crackers, spread it on toast or mix with a large bowl of pasta. If you want to have a rucola pesto, just swap the basil for fresh rucola.
Preparation Time: 15 mins
Cooking Time: 0 mins
Total Time: 15 mins
Portions: 1 small bowl
Ingredients
200 g tofu
30 g fresh basil
2 garlic cloves
75 g cashew nuts
2 tbsp olive oil
2 tbsp white balsamic vinegar
3 tbsp cold water
salt
pepper
Method
1. Soak the cashews in vegetables broth for 15-20 minutes, and drain them.
2. Finely chop the garlic. Put the tofu, fresh basil, chopped garlic, drained cashews, olive oil, white balsamic vinegar and water into a food processor. Blend until the mixture is smooth (you may need to add some additional water).
3. Season to perfection with salt and pepper.
Enjoy!