This vegan creamy pesto dip is made from silken tofu, nuts and basil for a creamy, super satisfying dip.
Course: dips and condiments
Keyword: dip, dips, pesto, vegan
Author: Emily Leary
100gcashew nuts soaked in 250ml (8.5 fl oz) water for 2 hoursthen 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 1/2tbspolive oil
3tbspnutritional yeastthis adds some crucial B vitamins and amino acids to your dip and helps lend a cheesy flavour
45gfresh basil leavesnot the stalks
You’ll also need a selection of veg crudities and some Popchips Original Potato Chips to serve.