This recipe for vegan pestos is so good that I just had to share it with you!

I hope you enjoy it too!

It’s like a salad with pesto on top.

Vegan pesto is super versatile, so you can serve it with anything, from meatless burgers to pizza and pasta to veggie lasagna.

Vegan Pesto Ravioli Ingredients 2 tablespoons olive oil 1 cup grated Parmesan cheese 1/2 cup granny smith applesauce 1 tablespoon garlic salt, freshly ground 1/4 teaspoon dried oregano 1/8 teaspoon dried basil 1/3 cup basil leaves 1/5 cup griddled Parmesan 1/10 cup griddle cheese, grated (I used vegan butter) 1/16 teaspoon dried parsley, finely chopped, or to taste 1 cup cooked cauliflower 1/20 cup gridded spinach Directions Preheat oven to 400 degrees.

Place cauliflower, spinach, parsley and salt in a large bowl and mix well.

Add olive oil and stir to combine.

Add apple sauce and garlic salt and mix.

Add oregane, basil, parsnip and parsley.

Season with salt and pepper.

Pour in cauliflower mixture and mix again.

Add griddle cheeses and mix just until well combined.

Place pizza mixture in a casserole dish, top with basil leaves, cauliflower and spinach.

Sprinkle with griddle and bake for 30-35 minutes, or until cauliflower is golden brown and cauliflower crumbles.

Let cool on a wire rack for 5 minutes before serving.

Recipe Notes If you prefer your pesto to be a little bit healthier, you can use 1 tablespoon of olive oil instead of 1 tablespoon.

This will help prevent a bit of a burn.

Also, if you’re allergic to any of the above, don’t add any salt at all.

Nutrition Facts Vegan PESTO RAVIOLI Amount Per Serving Calories 471 Calories from Fat 90 % Daily Value* Total Fat 13g 25% Saturated Fat 6g 35% Cholesterol 80mg 28% Sodium 545mg 18% Potassium 595mg 16% Total Carbohydrates 47g 19% Dietary Fiber 4g 16% Sugars 13g Protein 12g 24% Vitamin A 35% Vitamin C 14% Calcium 16% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.