Cashew Cream Base: • Organic raw cashew nuts • Organic fresh garlic • Nutritional yeast • Water • Optional: salt (sea salt & Himalayan salt) & pepper
PREPARATION: Cashew Milk: 1. Add in the blender 1 cup of raw cashew nuts, 3 cups water, 1 clove of garlic. Blend for 45 seconds. 2. Heat it up for a few minutes. 3. Add some nutritional yeast in to make the slight cheesy flavor. Cook well. 4. Season to taste.
Pesto sauce: 1. Add garlic, miso paste, salt, 2 cups basils into a blender, blend well. 2. Add it into cashew milk. Heat up a little.