Pesto Dip

1 pg silken tofu (boil it to get rid of the beany taste)

1/4 – 1/3 c nutritional yeast

1 oz almonds

1 – 2 clove/s garlic

1 – 2 c fresh basil

salt and pepper to taste

Boil and drain the tofu. Allow to cool. Once cool, add to food processor (or high-speed blender). Add nutritional yeast, almonds, garlic, basil, salt, and pepper. Blend until desired consistency is achieved. Add non-dairy milk or vegetable broth if too thick.

Use as a dip for veggies, or thin with hot pasta water for a more traditional use.

One response

  1. Pingback: I’m a Dip…Convert | Veggie V's Vegan Adventure

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