Vegan pesto*
3 tbsp walnuts
2 cups fresh basil (stems removed)
4 garlic cloves
2 tbsp lemon juice
4 tbsp nutritional yeast
3 tbsp olive oil
1/4 tsp salt
4 tbsp water
*store in fridge up to 1 week or in freezer up to 1 month
Cashew cheese 
Vegan merchandise (P.S. I’m
