If you like pesto but don’t like oily food, just like me, and prefer to have it creamier, lighter and healthier, you must give this 2 minute prep spread a try! This also changes the macro ratio to have more protein and less fats compared to regular pesto sauce. The fat here is from good healthy nuts and this recipe is rich in omega-3 fats (to read more from The Physicians Committee for Responsible Medicine–PCRM click here)
100 g tofu (firm)
10 g walnuts
1-2 cloves of garlic
1 Tbs nutritional yeast (I use Bob’s Red Mill Nutritional Yeast)
10-20 fresh basil leaves
3 Tbs – 1/4 cup of plant mylk (like soy, almond etc. I used soy mylk) depending on how concentrated or creamy you prefer the texture to be.
1/2-1 tsp salt
Chop up the tofu into cubes and pop all the ingredients into a blender and blend away. (If you don’t have plant mylk at home, you can use the water that comes in the packaging of the tofu.) If you don’t have much of a state of the art blender (like our 5$ garage sale 1970s blender) you might need to stop once or twice in the middle to get the contents out form the bottom with a spoon or knife and continue blending until a smooth texture is acquired. I enjoy eating it when the walnuts stay chunky but it’s totally up to you how smooth you enjoy it.
Serving suggestions: Use as a dip for vegetable sticks or oven baked fries. It can be used as a spread on grain-cakes, sandwiches, savoury crepes and on top of vegan chickpea omelettes or as a vegan pasta sauce (to make it into sauce, you should add a little more soy milk into the mixture.)
Prep Time: 2 minutes