Vegan Parmesan and Vegan Pesto
Wow. I’ve just had the most delicious dinner: a bowl of quinoa, corn, sun-dried tomatoes, roasted sunflower seeds, sauteed tofu, and fresh spinach. But the ingredient that pulled it all together for me was the pesto. I had no choice but to reprint this recipe, thanks to my friend Shannon, who discovered it on the blog Oh She Glows.
To be fair, there are two recipes involved: the vegan parmesan plays into the pesto, but I’d recommend the parmesan as a simple (and fast!) topping in any number of pasta or roasted veggie dishes.
Enjoy! (And many thanks to Shannon for the tip!)
Vegan Parmesan Cheese
Shopping List: 1/2 cup toasted sesame seeds; 2 tablespoons nutritional yeast; 1/4 teaspoon sea salt
To prepare: Preheat over to 350F. Toast sesame seeds in the oven until golden and then throw all ingredients into a blender. Process for 30-60 seconds.
Shopping List: 2/3 cup Vegan Parmesan Cheese; 6 tablespoons raw cashews; 4 cups fresh basil, stem trimmed and leaves roughly chopped; 2 tablespoons fresh lemon juice; 1 cup extra-virgin olive oil; 2 small handfuls of fresh spinach; 4-5 cloves garlic; 1 teaspoon sea salt
To Prepare: Blend cashew and olive oil in food processor until smooth. Add garlic, parmesan, salt, and lemon juice, and process some more before adding the basil and spinach. Blend well.