The tasty crust is made with cauliflower, and it's topped with a delicious and
creamy cashew pesto with fresh veggies.
Not exact matches
It's my favourite
pesto yet — vibrant, bursting with flavour and extra
creamy, thanks to the mix of
cashews and avocado.
Salsa Verde from Botanica Super Bowl with Parsley
Cashew Pesto from Scaling Back Deconstructed Spring Roll Bowls from Oh, Ladycakes Roasted Vegetable Tacos with Chimichurri from Minimalist Baker Spicy Broccoli Bowl with
Creamy Ginger Lentils from Dolly and Oatmeal
Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies from Spice and Sprout Tomato Thyme Galette with Pine Nut «Parmesan» from The Green Life Fattoush Nachos With Crispy Za'atar Roasted Chickpeas from The Full Helping
Creamy Roasted Poblano Sauce from YumUniverse Cauliflower Potato Leek Gratin with Hazelnut Béchamel + Crispy Sage from What's Cooking Good Looking Moroccan Carrots With Aleppo Pepper and Mint from Saveur Millet Tabbouleh from Blissful Basil Sweet Potato + Black Bean Tacos with Green Dill Sauce from Homespun Capers Chilaquiles with Cilantro Cream from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon from Bon Appetit The Green Drink with Pineapple + Mint from With Food + Love Homemade Red Harissa from Naturally Ella Toasted Pumpkin Seed Dip with Fresh Herbs from Happy Hearted Kitchen 5 Minute Magic Green Sauce from Pinch Of Yum Blackberry Basil Healing Mask (recipe for your face!)
Work Day Lunches Aubergine & Pickled Lemon Farro Beetroot & Tahini Quinoa Black - eyed Bean, Fennel & Sweet Potato Salad with Blood Orange Dressing Buckwheat with Sundried Tomato & Aubergine Celeriac & Beetroot Stew with Buckwheat Chickpea & Butternut Squash Tagine Courgette, Olive & Mint Quinoa Pilaf
Creamy Mushroom Quinoa Farro with Basil & Roast Vegetables Freekeh & Roasted Cauliflower Pilaf Freekeh Tabbouleh Freekeh with Smoked Butternut Squash & Caramelised Onions Giant Couscous Greek Salad Leek, Sweet Potato & Aubergine Curry Lunch box Lentils Millet with Fennel, Pepper & Chickpeas Pearl Barley Risotto with Shiitake Mushrooms & Butternut Squash Puy Lentil & Aubergine Casserole Puy Lentils with Beetroot & Hazelnuts Quinoa with Black Beans & Vegetable Ceviche Quinoa with Moutabel Red Rice Spring Salad Rocket & Avocado Millet Risotto Super Grain Salad with Smoky Hummus Warming & Zesty Carrot & Butter Bean Curry Wild Rice with Aubergine, Fennel, Mint & Walnuts Weekend Wholesome Aubergine & Puy Lentil Falafel with a Tomato - Tahini Sauce Baked Aubergines with Ginger & Miso Beetroot, Halloumi & Fennel Kebabs Black Bean Burgers Butterbean & Roast Pepper Loaf Celeriac & Puy Lentils with Hazelnut Dressing Courgette Fritters Gardener's Pie Gnocchi with Summer Vegetables & Lemon -
Cashew Sauce Middle Eastern Quinoa Burgers Mushroom & Hazelnut Buckwheat Burgers Pasta with Kale, Mint & Hazelnut
Pesto Pumpkin &
Cashew Nut Bakes Pumpkin with Coconut Dressing & Vegetable Ceviche Sweet Potato & Aubergine with Tahini Dressing and Green Beans Thai Nut Roast Thai - style Sweet Potato & Mushroom Kebabs Tomato, Basil & Red Onion Tart Snacks, Salads, Soups & Side Dishes Beetroot Fritters Borlotti & Beetroot Dip Caramelised Chicory Carrot Salad with Rosewater Dressing Celeriac & Beetroot Stew with Buckwheat Chia Flatbreads Chickpea Chips Chilli & Rosemary Biscuits
Creamy Pepper & Sundried Tomato Sauce Cucumber & Fennel Salad Flageolet Beans with Thyme & Mushroom Involtini Jerusalem Artichokes & Mushrooms with Truffled Gremolata Leek, Chickpea & Fennel Soup Mediterranean Vegetable Soup Moroccan Pearl Barley Salad Potato Salad with Pistachio Mayonnaise Roast Beetroot & Chickpeas with a Ginger Dressing Roasted Cauliflower & (leftover) Cheese Soup Roasted Cauliflower with Samphire & Dill Roasted Pepper &
Creamy Almond Soup Romesco Sauce Rye Flatbreads Smoky Butterbeans Sprouts with Chestnut Butter Tropical Carrot Soup Puddings Apricot Muffins Chocolate Cherry Flapjacks Chocolate Hazelnut Shots Chocolate Truffle Cakes Christmas Pudding Christmassy Granola Flourless Chocolate Orange Cake Hazelnut Maca Cookies Lemon Shortbread Lemon Tart Mango & Passionfruit Flapjacks Mince Pies (Vegan) Pear & Honey Cake Plum & Fig Crumble Plum Frangipane Tart Rhubarb Muffins
These super delicious zoodles are tossed with a
creamy pesto made of basil,
cashews, garlic and shallot with juicy and tasty roasted tomatoes!
This fantastic butternut squash lasagna is made with a super tasty kale
pesto and a
creamy and flavorful
cashew cheese.
These vegan stuffed shells are filled with a mix of dairy - free
cashew tofu ricotta and garlicky basil pea
pesto, and baked up in a
creamy sauce to bubbly perfection.
These vegan stuffed shells are filled with a mix of dairy - free
cashew tofu ricotta and garlicky basil pea
pesto, and baked up in a
creamy sauce to bubbly perfection.Have I mentioned how much I absolutely love
pesto?
I decided to go for an extra
creamy pesto sauce by adding soaked
cashews.
The
creamy pesto is made with a TON of spinach, basil, fresh lemon juice, pine nuts,
cashews, garlic, olive oil and salt.
Sautéed mushrooms and plump grains of arborio rice are dressed in
creamy cashew milk and garlicky kale
pesto to make this decadent and spring - perfect vegan risotto.This is a sponsored conversation written by me on behalf of Silk.
If I wanted to make this
creamier without adding dairy, I would probably blend a tablespoon or two of olive oil into the
pesto mixture, or increase the quantity of
cashews
Try this recipe with some healthy dips such as our lemon
creamy superfood guacamole, our cleansing
cashew artichoke dip, coconut keto ranch dressing or avocado
pesto.
Topped with a rich,
creamy, homemade lemon garlic
cashew ricotta mingles with bold spicy green
pesto sauce, humble sliced red tomato, some red pepper flakes, lemon slices, extra virgin olive oil and sliced shiitake mushrooms.
Kale, Radish and Avocado Salad Simplest Red Fruit Salad Ever Carefree Veggie Chop
Creamy Green Gazpacho Carrot and Parsnip Fettuccine with
Pesto Walnut Parmesan Plant - Based Parmesan
Cashew Creme Carrot and Parsnip Fettuccine with
Pesto
Avocado
Pesto Pasta Beijing Noodles Carrot and Parsnip Raw «Fettuccine» with
Pesto Cincinnati Chili with Spaghetti
Creamy Macaroni and Cheese Casserole Field Roast and Orzo Salad Ginger Hoisin Rice Noodles Italian Sausage Rigatoni Lasagna Lasagna with Veggies by Chef AJ Lazy Pierogies Lemony Linguine Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Nutty Noodles Orzo Salad Pad Thai Pasta alla Norma with Ricotta Pasta Shells with Kale
Pesto and White Beans Pasta with Fried Zucchini Pasta with Parsley - Walnut
Pesto Pasta with Roasted Tomatoes, Chickpeas, and Arugula Penne Arrabbiata Penne Primavera with Avocado -
Cashew Cream Penne alla Vodka Penne with Pistachio - Arugula
Pesto and Broccolini Penne with Vegetables Perfect Pasta with Peanut Sauce and Green Beans Spaghetti with Curried Butternut Squash Sauce and Quinoa Falafel Spaghetti with Garlic, Parsley, and Breadcrumbs Spicy Drunken Noodles Spicy Peanut Noodles Stuffed Pasta Shells Sweet Potato Gnocchi Tempeh Bacon Fettuccine Tomato Lentil Pasta Sauce Tofu Chili - Garlic Noodle Bowl Tofurky Sausage Sauté over Bow - Tie Pasta Wicked Healthy Mac and Cheez White Bean Sweet Potato Pasta Casserole Whole - Wheat Pasta with Roasted Vegetables Yakisoba Noodles with Tofu and Bok Choy Yummy Spicy Rice Noodles from Mary McCartney
salads A California Caesar Salad -LCB- V + GF -RCB- A Summer Spelt Berry Salad Beet - Centric Hummus & Marinated Salad w / Toasted Rye & Caraway Seeds Caesar Salad Spring Rolls Chinese Tofu Chop Salad w / Orange Sesame Miso Dressing Sesame Citrus Soba Salad Crunchy Kale & Quinoa Salad w / Apple Cider Tempeh & Cinnamon Vinaigrette Everyday Avocado Dressing Lentil & Cucumber Salad w / Dijon Dressing & a Savory Scone Micro Green + Kale Salad w / Tahini Spicy Watermelon & Jicama Salad Spring Greens Salad w / Garlic Sauce Summer Salad w / Chipotle Cucumber Vinaigrette Thai Slaw w /
Creamy Cashew Lime Sauce Zucchini Noodle & Baby Potato Salad w / Dill
Pesto + Roasted Red Onions
I made a
pesto spread as a second choice to your
creamy (very
creamy)
cashew and tofu one, and everyone preferred yours.
Try them out as part of a noodle stir fry with scallions, ginger, garlic, and tamari, with a
creamy cashew sauce, or with an herby
pesto made with walnuts, arugula, and basil.