Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vegan pesto and roasted vegetables. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Cheesy and flavorful, plus an option for lower fat. If you're trying to avoid oil, feel free to sub the EVOO for vegetable broth or water! I hope you all love this pesto!

Vegan Pesto and Roasted Vegetables is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Vegan Pesto and Roasted Vegetables is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have vegan pesto and roasted vegetables using 18 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Vegan Pesto and Roasted Vegetables:

1. Prepare Fusilli Pasta
2. Make ready Cherry Tomatoes (This is a topping)
3. Prepare Avacado
4. Get Mushrooms (As much as you want)
5. Prepare Asparagus (As much as you want)
6. Get Broccoli (As much as you want)
7. Get Olive Oil
8. Make ready Pink Himalayan Sea Salt
9. Take Black Pepper
10. Prepare Vegan Pesto
11. Get Cashews (about 3/4 cup)
12. Get Basil Leaves and Stems (about 2 1/2 cups packed)
13. Make ready Hot Water
14. Take Olive Oil
15. Take Lemon Juice
16. Prepare Garlic Cloves
17. Make ready Nutritional Yeast (about 1/4 cup)
18. Make ready Salt

Top tip for making Pesto roasted vegetables. You can use any combination of vegetables for this dish: fennel, red onion and mushrooms all taste great, too. Pesto with pasta is a classic combination. This recipe also includes savory sun-dried tomatoes and roasted zucchini, but you can customize this dish with any of your favorite vegetables.

Steps to make Vegan Pesto and Roasted Vegetables:

1. Preheat oven to 450 (yes, that high for a quick roast) Place all vegetables in a large bowl and coat with olive oil. Add salt and pepper and mix it all up.
2. Bring some water to a boil and add in Cashews. Boil for about 15mins. This will soften the cashews so they can blend well.
3. Place vegetables on a large baking tray or two. It doesn't need to be spread apart.
4. Once oven is preheated. Place tray of vegetables in the oven and cook for 20mins.
5. In a food processor add in softened cashews and some of the hot water slowly as you pulse into a creamy texture.
6. Add in the rest of the Pesto ingredients and pulse into a gritty texture. Add water to your desired consistency, more for a more saucy pesto. Salt to taste(optional)
7. Bring water to a boil and begin cooking pasta when the oven time left for the vegetables is about 7-8 minutes. This way everything can be finished at the same time.
8. Once Vegetables are done, your pasta should also be done. Drain pasta and rinse with strainer under cold water.
9. Add pesto sauce to cooked pasta and mix. Place vegetables on a plate with pasta. Top with chopped tomatoes and avacado.
10. Enjoy.

The pesto adds a bright and refreshing flavor to the entrée, and the pine nuts add a buttery creaminess to the sauce. Vegan pesto of course doesn't use dairy cheese so instead creates the cheesy flavors with the nutritional yeast, lemon juice, crushed garlic and other spices. Serve with pasta or on top of pizza or spread on delicious crusty bread. Also makes a great topping for salads or vegetables. I usually make my own pizza dough when I'm making a pizza from scratch, but I noticed my local supermarket have a fresh ready rolled pizza dough in their chilled section beside the pastry and decided to give it a go.

So that’s going to wrap it up with this exceptional food vegan pesto and roasted vegetables recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!