Vegan Green Garden Puree (For Pizza, Lasagna or Pasta)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6-8
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Have ready a large bowl of ice water.
  • Bring a large pot of salted water to a boil.
  • Add the asparagus and green beans; boil for 2 minutes. Add the frozen peas and boil for 2 more minutes.
  • Drain vegetables and submerge in the ice water to stop the cooking.
  • Pulse the almonds to a fine powder. I used the blender for this.
  • Add the vegetables, garlic, parsley, scallions, olive oil, lemon juice, and nutmeg; puree until smooth.
  • Note: My blender could not accommodate all of the ingredients so I needed to puree in batches. I also had to add some water otherwise it would not blend. All together I added about 1/2 cup of water and it was not too runny in the end.
  • In a large bowl, mash the tofu with your hands until it has a ricotta-like consistency. I used a hand held immersion blender for this and it worked beautifully.
  • Add the puree and mix well.
  • Fold in the basil.
  • Cover and refrigerate until ready to use.
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