I have been wanting to make a dairy-free pesto for a very long time. But without cheese, a pesto can be lacking depth of flavor. However, I recently discovered nutritional yeast, which works as a cheese substitute without pretending to be cheese. I have learned that nutritional yeast tastes great in soups, sauces, and sprinkled over salads or even pasta dishes! I love this recipe because there is so much flavor with half the fat of traditional pestos, which I find difficult to digest. For an added bonus, I used walnuts instead of pine nuts, which are not only cheaper but are also a great brain food.