Sunflower Spinach Pesto Noodles w/ Vegan Cream Cheese
→ serves 2
Vegan Tofu Cashew Cheese:
¾ cup cashews, boiled for ~40 min (115g)
1 block of firm tofu, plain (200g) (7oz)
the juice of 1/2 lemon, more if needed
2 tbsp white wine vinegar
2 tsp olive oil
salt to taste
Sunflower Spinach Pesto:
⅔ cup sunflower seeds (90g), roasted
1 pot of basil leaves
2 handfuls of fresh baby spinach
the juice of 1 lemon, more if needed
1 clove of garlic
3 tbsp vegan cream or non dairy milk
2 1/2 tbsp olive oil
1 tsp date syrup
a generous pinch of salt
Assemble:
a handful of cherry tomatoes, cut in half
100g - 200g rice noodles (3.5 - 7oz)