This vegan creamy pesto dip is made from silken tofu, nuts and basil for a creamy, super satisfying dip.
How to make the pesto dip.
- 350g (12.3 oz) silken tofu, drained
- 100g (3.5 oz) cashew nuts soaked in 250ml (8.5 fl oz) water for 2 hours, then drained, or pine nuts straight from the pack or lightly toasted. Cashews will give the creamiest consistency, while pine nuts will be chunkier, but with a more pesto-like flavour. I like both!
- 1 1/2 tbsp olive oil
- 3 tbsp nutritional yeast (this adds some crucial B vitamins and amino acids to your dip and helps lend a cheesy flavour)
- 45g (1.6 oz) fresh basil leaves (not the stalks)
You'll also need a selection of veg crudities and some Popchips Original Potato Chips to serve.
1. Blend the tofu, olive oil and nuts together until smooth. The longer you blend, the smoother it will become, so go by personal taste. I like a little bit of texture.
2. Add the nutritional yeast and basil leaves and blitz again until pale green.
3. Season to taste and serve!
What do you think of this pesto dip?
If you're looking for a healthier option for the crisps/chips to go with it, I've recently discovered Original flavour Popchips, which have all the flavour of fried crisps with less than half the fat and less than 100 calories per serving. They're also suitable for vegans. Win!
Here's that vegan creamy pesto dip recipe again in a printable format.
Vegan creamy pesto dip
- 350 g (12.35 oz) silken tofu drained
- 100 g (3.53 oz) cashew nuts soaked in 250ml (8.5 fl oz) water for 2 hours
- 1 1/2 tbsp (1.5 tbsp) olive oil
- 3 tbsp nutritional yeast
- 45 g (1.59 oz) fresh basil leaves stalks removed
- Blend the tofu, olive oil and nuts together until smooth. The longer you blend, the smoother it will become, so go by personal taste. I like a little bit of texture.
- Add the nutritional yeast and basil leaves and blitz again until pale green.
- Season to taste and serve!
This is commissioned recipe for Popchips.
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