I know that it seems like a strange thing to ask, but a vegan pasta dish is a staple in my diet, and a staple of my dining room table.

And when I think of vegan pestos, I can’t help but picture those fluffy white balls of deliciousness floating in a glass jar and then rolling out of the oven.

The vegan pestoni recipe below comes from The Food Lab, and it’s perfect for any pesto craving.

If you’re not vegan, you can substitute with another type of pesto, like cashew pesto or gluten-free pesto.

(The gluten-freak out is mine, but I hope it works for you.)

Vegan pesto recipe Vegan pestos are a must for any veggie lover, and they’re a great substitute for some of the best vegan pesta you can find.

The most common type of vegan (and gluten-Free) pesto is the gluten-fairy pesto that is made from a blend of cashew, wheat, and coconut.

The recipe below will give you a gluten-friendly, vegan version of this popular pesto with some extra flavor and texture.

Make your own vegan pestola recipe in the Instant Pot, or get the recipe from The Vegan Kitchen, which includes all the ingredients for this recipe.

If your vegan pestolas are not quite the same texture as gluten-based ones, they can be made in a bowl and topped with a vegan cheese or mayo.

Vegan pestonis are easy to make in the slow cooker, and are typically served with a side of roasted veggies, but they’re also great for serving at your next vegan dinner party.

Here’s what you need to know to make vegan pestolas: What you’ll need: 2 1/2 cups water (or more if using vegan pestomini pasta) 1 1/4 cups cashew butter 1/3 cup cashews soaked overnight 1/8 teaspoon salt 1/16 teaspoon ground pepper 1/32 teaspoon cayenne pepper 1 large egg 1/10 cup heavy cream 1/6 cup shredded cashews (optional) The easiest way to make your own is to make a vegan dough.

In a small bowl, mix together 1 1 or 2 cups of the water, the cashew fat, the salt, and the pepper.

Add the egg and beat until combined.

In another small bowl or mixing bowl, combine the water and cashews, and add the salt and cayne pepper.

Mix until well combined.

This will form a dough that resembles coarse sandpaper.

Add a few more cups of water if needed to create a stiff dough.

Divide the dough into about 8 equal portions and roll into balls or discs about 2 to 3 inches thick.

Place a baking sheet in the bottom of the slow cooker.

Make sure the dough balls are covered with plastic wrap, or they’ll start to crack.

Pour the dough onto the baking sheet, and spread it out with the backs of your hands.

(I find this helps the dough stick together.)

Place a rack on top of the dough and cook for about 10 minutes, or until the balls are golden and cooked through.

Transfer the balls to a plate, cover with plastic, and let cool completely before cutting.

(If the dough becomes too dry to slice, remove the baking parchment and place the balls in a resealable zip lock bag.)