• Alison Elliott

Arugula Pesto Vegan Mayonnaise


Arugula Pesto

Ingredients:

3 c. Arugula

1/2 c. Cashews

1/2 c. Nutritional yeast

1 c. Olive oil

1 tsp. Salt

1/2 tsp. Pepper


Put the arugula in the food processor and blend for 1 minutes. Add the cashews and nutritional yeast and blend for 1 minute. Add the olive oil, salt, and pepper and blend for 1 minute. Store in the fridge for up to one week.


Arugula Pesto Mayonnaise

Ingredients:

1/2 c. Farmer foodie arugula pesto

1 c. Vegan mayonnaise (or regular mayonnaise)


Mix together the ingredients. Serve the arugula pesto mayonnaise with zucchini fries, black bean burgers, roasted potatoes and much more. Store in the fridge for up to one week.


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