-Orgran Rice Spirals
-1/3rd cup raw cashews
-1 bunch of fresh Basil
-¼ cup Meridian light tahini
-1/3rd cup nutritional yeast
-2 tbsps. of olive oil
-1 tsps. La Baleine Sea Salt
-1 tbsp maple syrup
-1 tbsp paprika
-2 tsps. Braggs Apple Cider Vinegar
Soak the raw cashews for at least 20 mins (in boiling hot water) or overnight. This is to make the cashews soft and easy to blend.
Pluck the basil leaves. Clean the basil by soaking the leaves in some water with one of the spoons of the apple cider for about 20 mins.
Cook the pasta as you start to prepare the pesto.
Once the cashews are ready to use, place them in the blender with a few tablespoons of the same water, and blend till liquid.
Add in the rest of the ingredients. Blend very well till creamy and consistent.
Mix into the hot pasta, and serve immediately.