Pesto shells filled with cashew ricottaHave a lovely Friday friends. I hope you’…


🌱Pesto shells filled with cashew ricotta🌱Have a lovely Friday friends. I hope you’ve recovered from Halloween.😜Happy World Vegan Day.
🌱Recipe cashew ricotta: blend on high until smooth like consistency of ricotta: 2 cups soaked cashews (soaked overnight or in boiling water 1 hour and drained), juice of 2 lemons, 3 minced garlic cloves, (optional: 1 tbsp dried basil, 1 tbsp dried oregano), salt to taste.
🌱Recipe pesto: blend in high: 2 minced garlic cloves, 1/2 cup walnuts, 2 cups fresh basil leaves, 1/4 cup extra-virgin olive oil, 1/4 cup water, 1 tbsp lemon juice, 3 tbsp nutritional yeast, pinch salt or to taste.
.
.
.

#whatveganseat#vegansofinstagram#veganfood#veganfoodporn#veganfoodie#veganeats#eatplants#eatyourveggies#healthyvegan#herbivore#plantbased#glutenfree#veganrecipes#veganlunch#veganbowl#veganbowls#vegandinner#veganfoodshare#vegana#vegano#pasta#delicious#bestofvegan#feedfeed#highcarb#veganlove#dairyfree#food52#wholefoods#veganfoodspot



Source

Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

You may also like...