Origin Kitchen - Creamed Cashew Basil Pesto Spread, 155g

Quick Description

Imagine if vegan cream cheese and plant-based pesto had a beautiful baby. Well, that’s exactly what Origin Kitchen Creamed Cashew Basil Pesto Spread is!

Key Information

• Source of Plant Protein
• Contains Antioxidants
• Low Sugar
• Palm-Oil-Free
• Plastic-Free
• Chilled

 Product Overview

Origin Kitchen presents the vegan lovechild of cream cheese and pesto with this utterly scrumptious Creamed Cashew Basil Pesto Spread. Made with 93% vegetables, cashews and herbs, it's packed full of plant-based goodness and flavour.

This spread (as its name suggests) is perfect on toast or in a sandwich, as well as dolloped into a jacket potato. To make it a pasta sauce just add a dash of water and stir it into your pasta. Not only is Origin Kitchen Creamed Cashew Basil Pesto Spread a culinary delight, but it also comes in totally plastic-free packaging.

Keep in the fridge, once opened eat within 3 days.

Ingredients

Cashew nuts (39%), Courgette, Green Peas, Basil (9%), Sunflower Oil, Nutritional yeast, Salt, Pepper, Sunflower Lecithin, natural flavouring (Mild Vinegar, Rosemary Extract), Antioxidants (Extracts of Rosemary, Tocopherol-rich Extract), Citric Acid.

Allergens: Tree Nuts (Cashew)

Frequently Asked Questions

Can I use Origin Kitchen Creamed Cashew Basil Pesto Spread to make vegan ravioli?

Yes, you absolutely can use Origin Kitchen Creamed Cashew Basil Pesto Spread to make vegan ravioli. We even have a great little cooking hack for all of you who don’t have the time and energy to make vegan pasta from scratch! You can use lasagne sheets instead.

You will need Biona’s Organic White Lasagne Sheets (or La Buona Vita’s Gluten-Free Lasagne Sheets for a gluten-free option) and chickpea water (as an egg white replacement) as well as your Origin Kitchen Creamed Cashew Basil Pesto Spread.

Fill a large bowl with boiling water and individually dip the lasagne sheets into the water so they soften. Then lay them on a baking tray lined with kitchen roll (to get rid of the excess water).

On a large chopping board, cut each sheet into quarters. Brush 2 of the quarters with chickpea water, then place ½ tsp of Origin Kitchen Creamed Cashew Basil Pesto Spread on top of the chickpea-ed quarters. Put the non-chickpea-ed quarters on top of those with filling, and press the sides together so that they seal.

When you’ve made all of the ravioli, place them on a tray lined with greaseproof paper (using layers of paper between layers of ravioli, covering the top layer with paper too) and chill in the fridge for 30 mins – 3 hours.

Once the ravioli has chilled bring a large pan of water to the boil then, using a slotted spoon, lower the ravioli into the water and boil for 1-2 minutes. Then drain and slather in Biona’s Organic Extra Virgin Italian Olive Oil and season with salt. If you want to be really decadent then grate some I Am Nut Ok’s NeroMinded Black Truffle Cheese on top before serving.