CASHEW PESTO

10 minutes

Ingredients:

1 cup cashews, soaked 4 hours/ overnight

1 cup spinach

1 tbsp nutritional yeast

1 tsp garlic powder

Pinch of sea salt

1 tbsp extra virgin olive oil

1 tbsp lemon juice

Directions:

Soak cashews for a minimum of 4 hours. Drain water and place in a high speed blender or food processor. Add spinach, nutritional yeast, sea salt, lemon juice and olive oil and blend until smooth and creamy. Store in a closed jar for up to 5 days.