Step 1: Soak the Cashews. If you want a creamier Vegan Garlic Scape Pesto, start by soaking your cashews for 15-20 minutes in warm water. Drain and set aside.

Step 2: Combine Ingredients. In a food processor, add the chopped garlic scapes, drained cashews, and nutritional yeast. Pulse until coarsely chopped.

Step 3: Emulsify with Olive Oil. While the processor is running, slowly drizzle in the olive oil for 1-2 minutes until smooth.

Step 4: Add Brightness. Squeeze in fresh lemon juice and sprinkle in salt to taste. Blend for another 30 seconds.

Step 5: Adjust Texture. If too thick, add a teaspoon of water or lemon juice while pulsing until desired consistency is reached.

Step 6: Serve and Store. Transfer to an airtight container and store in the refrigerator for up to 5 days or freeze for later use.