INGREDIENTS:
• 2 cups basil
• Garlic
• Miso Paste

Cashew Cream Base:
• Organic raw cashew nuts
• Organic fresh garlic
• Nutritional yeast
• Water
• Optional: salt (sea salt & Himalayan salt) & pepper

PREPARATION:
Cashew Milk:
1. Add in the blender 1 cup of raw cashew nuts, 3 cups water, 1 clove of garlic. Blend for 45 seconds.
2. Heat it up for a few minutes.
3. Add some nutritional yeast in to make the slight cheesy flavor. Cook well.
4. Season to taste.

Pesto sauce:
1. Add garlic, miso paste, salt, 2 cups basils into a blender, blend well.
2. Add it into cashew milk. Heat up a little.