I’ve made pesto so many different times with so many different recipes, but this one is by far my favorite, and also just so happens to be vegan. The creaminess from the avocado and richness from cashews stand in for Parmesan in my version of creamy pesto sauce. I usually eat this pesto with cooked spaghetti squash, but it’s also delicious on my favorite Banza Chickpea Pasta (gluten free and high in fiber and protein). I even pack this pesto as a class snack with some baby carrots, or for breakfast on top of scrambled egg whites. I can eat this pesto for every meal of the day and not get bored of it. I hope you enjoy this recipe as much as I do!
Creamy Vegan Pesto Spaghetti Squash
- 1 medium ripe avocado
- 1/2 cup packed fresh basil
- 2 cloves garlic
- 1/4 cup cashews
- 1 tablespoon lemon juice
- 2 tablespoons Olive Oil
- vegetable stock or water
- cooked spaghetti squash or Banza chickpea pasta
Soak the cashews in water for 30 minutes to soften.
In a food processor or blender, combine all ingredients and pulse until combined.
If the pesto is too thick to blend, add stock or water 1 tablespoon at a time until the mixture is still thick but pourable.
Toss pesto with cooked spaghetti squash of your favorite pasta & enjoy!