This vegan sun dried tomato paste is gluten free, dairy free and 100 percent delicious!
It’s a flavourful and colourful alternative to green pesto and it’s so versatile because it’s stand alone delicious but gives a real flavour boost when added to other dishes. I’m delighted to add it to my pesto recipe repetoire!
It makes the most delicious dip, goes great stirred through pasta, makes a yummy base for a pizza and it is crazy good in my pesto twists. I’m proper obsessed.
This recipe is so ridiculously easy, all you need is a Thermomix or a food processor and then you are good to go!
Traditionally pesto is made with pine nuts but I prefer to use cashews because they’re a tad more affordable and give the pesto a wonderful flavour and consistency.
Most people think regular pesto is vegetarian but it’s not. Pesto is made with parmesan which is not a vegetarian cheese because it is made with rennet which is found in the lining of a goat or calf’s stomach. I was so shocked and well into my forties when I discovered that!
In this recipe, I swap out the parmesan for nutritional yeast flakes making this pot of pesto, healthier, dairy-free and vegan. Oh and let’s not forget it makes it more affordable too!
This pesto is a bit oilier than regular pesto because of the sun dried tomatoes and the consistency is quite thick, perfect for spreading and dipping. If you like a runnier consistency, just add a little more oil.
This pesto is super delicious and super versatile and because it’s dairy free and vegan, everyone can enjoy it!
When it comes to pesto, what’s your favourite colour, red or green? How do you use your pesto?
Ingredients
170g sundried tomatoes
2 cloves garlic
pinch red chilli flakes
3 tablespoons nutritional yeast flakes
50g cashews
40g olive oil
How to – Traditional
- Place all the ingredients except the olive oil in a food processor.
- Start the food processor and gradually add the olive oil while slowly mixing.
- Scrape down sides of bowl and season to taste with salt and pepper.
- Store in a jar in the fridge for up to a week.
How to – Thermomix
- Place all the ingredients in TM bowl and mix for 10 seconds on speed 5. Scrape down sides of bowl and mix again for another 10 seconds on speed 5.
- Scrape down sides of bowl and season to taste with salt and pepper.
- Store in a jar in the fridge for up to a week.
