After enjoying Pesto Zoodles with Bacon and Tomatoes earlier in the week, we had a healthy portion of leftover vegan pesto in our fridge. We created a perfect “second chance” to enjoy the pesto – simply stir in a bit of plain, unsweetened cashewgurt or other non-dairy (plain, unsweetened) yogurt, and you’ve made a delicious veggie dip! It paired beautifully with cold, crisp snap peas and sweet red bell pepper. Or try it with sesame crackers, broccoli, baby carrots, or celery slices.
Vegan Pesto Dip
- 1/4 cup vegan pesto
- 1/2 cup plain, unsweetened cashewgurt or other vegan yogurt
- This is so easy – just measure the pesto and yogurt, and stir.
- Slice up your favorite fresh veggies and enjoy!