Creamy Vegan Pesto

Creamy Vegan Pesto

In my last visit to Trader Joe's, I discovered the store carries Kale Gnocchi --vegan ad gluten-free. I snatched a couple of bags. You can find this product in the frozen section next to the Cauliflower Gnocchi. I grabbed a couple of those bags, too. 

I've been ordering my groceries from my local farmer's market. I place the order online, and I pick it up curbside. My fridge sits abundantly filled with herbs, dark leafy greens, root veggies, and fruits. Therefore, lately, I have a lot of dressing recipes and veggie dishes. 

Here's a good one. Batch the dressing in advance. It tastes better the next day. 
I'm also offering substitutions for some ingredients. 

xo, Pamela Wasabi

Creamy Vegan Pesto
- 40 grams or 2 packed cups of Herbs for pesto sauce use basil, for a green goddess dressing use a combination of cilantro, parsley, and basil.
- 72 grams or 1/4C of cashew paste or cashews
- 45 grams or 1/4 C of olive oil
- 2 grams or 1 small garlic clove
- 116 grams or 1/2 C of water
- 14 grams or 4 Tsp of lime juice or lemon juice, or rice vinegar or sherry vinegar.
14 grams or 2 Tbsp of hemp seeds optional

- Add all the ingredients to the blender. Mix till creamy! 
Note: You can sprinkle the hemp seeds on your dish for added texture, they do not need to be blended. Hemp seed is a great plant-protein source. 


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