©2018 by Michaiah Simmons-Villari.

1 cup raw cashews 

1 cup Basil Leaves 

1 TBSP Angel Foods Cheesy Sauce Mix Powder

2-3 Kale Leaves - chopped (stalks removed) 

1 small Garlic Cloves - finely chopped (optional) 

1/2 cup (or a bit less) Virgin Olive Oil 

Juice of 1 Lemon 

1/2 tsp Himalayan Sea Salt 

Place all ingredients into a blender and pulse to combine. Do not over pulse as you want the cashews to stay a little chunky. I suggest a little under 1/2 a cup of Olive Oil but just play with this amount to get your desired consistency. 

Garlic clove is optional if you don't like the flavour of Garlic. 

*Vegan and Gluten Free

Vegan Basil Pest0

1 cup raw Cashews - soaked for at least 5 hours 

3/4 cup dates - soaked in boiling water for 30 minutes 

1/2 cup coconut (desiccated) plus extra for coating 

1/2 cup almond flour (may need more depending on how much juice you get from the lemon)

1 lemon - finely grate the rind into the mix and squeeze the juice in

 

Place the soaked cashews into a blender and blitz then add the flour, soaked dates and blitz again until well blended. 

Add lemon zest and juice and blitz again

Put mix into a small bowl and add the coconut and almond flour mixing well with hands until a dough forms. 

Roll into balls and coat in coconut 

Place in fridge to set 

Optional extra to add 1/4 teaspoon ginger

*Vegan and Gluten Free

Lemon Bliss Balls