Vegan Pesto Dip

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

A perfect “second chance”‘ for leftover vegan pesto. Stir in a bit of plain, unsweetened cashewgurt to make a delicious veggie dip! 
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Snack
Keyword: dip, pesto, vegan
Servings: 4
Calories: 273kcal
Author: planfulcook

Ingredients

  • 1/4 cup vegan pesto
  • 1/2 cup plain, unsweetened cashewgurt or other vegan yogurt

Instructions

  • This is so easy – just measure the pesto and yogurt, and stir.
  • Slice up your favorite fresh veggies and enjoy!

Notes

We love the vegan pesto recipe from our Pesto Zoodles with Bacon and Tomatoes.
Our favorite yogurt is Forager Project’s cashewgurt.
 

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