Creamy Oil-Free Almond Pesto Dressing

This creamy oil-free almond pesto dressing is made with basil, almonds, soy milk, lemon, garlic, and nutritional yeast. It's fresh, herby, dairy-free, and perfect for salads, pasta, and bowls.

Author Sarah Cobacho (plantbaes.com)

PREP TIME5

COOK TIME0

Soaking Time30

TOTAL TIME35

Servings 2 servings

Course Dressing, Sauce

Cuisine Italian-Inspired

Keyword almond pesto dressing, almonds, basil, garlic, healthy pesto sauce, lemon, nutritional yeast, oil-free pesto, vegan pesto dressing

Ingredients

12 raw almonds
1 garlic clove
1 tbsp nutritional yeast
1 tbsp lemon juice
⅓ cup dairy-free milk I used soy
⅛ tsp chili flakes
1 pinch sea salt flakes
1 pinch freshly cracked black pepper
1 cup basil tightly packed

Instructions

Soak the almonds in hot water for 30 minutes. Drain and optionally remove the skins.
In a small blender, add the almonds, garlic, nutritional yeast, lemon juice, chili flakes, salt, pepper, and basil. Blend until perfectly smooth. If necessary, add a bit more milk to achieve a very smooth sauce (this will depend on your blender).
Store in an airtight container in the refrigerator until ready to serve, up to 2 days.

Notes

You can swap the almonds for cashews, pistachios, or toasted pine nuts.

Nutritional Information - Per Serving