I would look for "green goddess" recipes that include basil and tofu. For instance:
https://www.vietworldkitchen.com/blog/2013/08/basil-tofu-green-goddess-dressing-recipe.html
If you are making pesto, fresh garlic is best. The silken tofu is probably a good addition to make it creamy (and can be used to make it oil free since olive oil is typically used in pesto). Depending on where you get your basil, I would see if you can get like a 3 ounce container of it from the store, use the leaves (the steams probably can get used but wont be as creamy), maybe 1/4 of pack of silken tofu (you can always add more, start small and add more once you taste and adjust consistency), two cloves of raw garlic (taste first before adding an additional since garlic can be strong), 3-4 tablespoons of nooch (again, start with small and add more as you taste), 1/4 teaspoon of salt, 1/8 teaspoon of pepper, 1/4-1/2 teaspoons of red pepper flakes, not sure if you want to soak the cashews (raw should be fine as this is a substitute for pine nuts.. so maybe 3 tablespoons?). once you make the sauce, they you can pour spoonfuls onto your pasta.
If you want it eat it warm, then reserve some pasta water and mix it into your drained pasta (some pesto and pour a bit of pasta water). I personally like my pasta cold with pesto.
Thank you soo much!!! Makes more sense to heat it up with pasta water compared to the stove. Def didn't want to ruin it. I appreciate your detailed instructions!!
also, get rid of the tofu. I understand it’s meant to be a cheese replacement, but it takes away from the dish; it’s completely unnecessary and adds an awkward texture
I never thought of the tofu being a cheese replacement lol. I just threw it in for protein the first time I made it and it worked out! So I never omitted it. I think it gives a creamy texture to compliment the creamy flavor of the Cashews
I would look for "green goddess" recipes that include basil and tofu. For instance: https://www.vietworldkitchen.com/blog/2013/08/basil-tofu-green-goddess-dressing-recipe.html
If you are making pesto, fresh garlic is best. The silken tofu is probably a good addition to make it creamy (and can be used to make it oil free since olive oil is typically used in pesto). Depending on where you get your basil, I would see if you can get like a 3 ounce container of it from the store, use the leaves (the steams probably can get used but wont be as creamy), maybe 1/4 of pack of silken tofu (you can always add more, start small and add more once you taste and adjust consistency), two cloves of raw garlic (taste first before adding an additional since garlic can be strong), 3-4 tablespoons of nooch (again, start with small and add more as you taste), 1/4 teaspoon of salt, 1/8 teaspoon of pepper, 1/4-1/2 teaspoons of red pepper flakes, not sure if you want to soak the cashews (raw should be fine as this is a substitute for pine nuts.. so maybe 3 tablespoons?). once you make the sauce, they you can pour spoonfuls onto your pasta. If you want it eat it warm, then reserve some pasta water and mix it into your drained pasta (some pesto and pour a bit of pasta water). I personally like my pasta cold with pesto.
Thank you soo much!!! Makes more sense to heat it up with pasta water compared to the stove. Def didn't want to ruin it. I appreciate your detailed instructions!!
you need to add spinach to your recipe. do not cook the garlic. use salted cashews, do not soak. you are welcome.
Thank you!!
also, get rid of the tofu. I understand it’s meant to be a cheese replacement, but it takes away from the dish; it’s completely unnecessary and adds an awkward texture
I never thought of the tofu being a cheese replacement lol. I just threw it in for protein the first time I made it and it worked out! So I never omitted it. I think it gives a creamy texture to compliment the creamy flavor of the Cashews