This quick-to-make creamy vegan cashew pesto is perfect for pasta, as a spread, or as a dip. It’s dairy-free, using fresh basil and nutritional yeast to create a bold flavor.
My garden is overflowing with basil this time of year, and many of the plants have gone to seed. I hate to let all that fragrant, flavorful basil go to waste, so I turn it into this quick and easy vegan cashew pesto.
It’s a simple way to use the fresh flavor of the basil before it fades, and it works perfectly as a pasta sauce, spread, or topping.
What you need to make vegan cashew pesto
- Basil leaves – the heart of any pesto
- Roasted cashews – a less costly substitute for pine nuts, yet still creamy, nutty, and slightly sweet
- Nutritional yeast – replaces Parmesan cheese for that cheesy flavor
- Garlic-infused olive oil – a great substitute if you are sensitive to whole garlic
- Lemon juice – additional tanginess and preserves the basil’s color
- Salt – balances the nutritional yeast ‘cheese’ flavor
Tips for making cashew pesto
The basil leaves shrink dramatically during processing, so it’s actually easier to make a larger batch of pesto than several smaller ones.
Grinding the cashews first ensures a smoother texture.
A spice mill for wet ingredients is quick for smaller amounts, but a food processor or high-speed blender works; it all depends on how much basil you have.
Nutritional yeast and salt are the secret to making pesto without dairy (traditionally made with pecorino or parmesan cheese). Adjust the amount of yeast you use to your liking.
If you overgrind the mixture, it will become liquid (fine for pasta but not so much for spreads and dips)
Serving suggestions
Add the cashew pesto to pasta for a side or main dish. (It’s especially good on top of garlic spaghetti)
Spread it on wraps or sandwiches for a burst of fresh flavor.
Dip into it with fresh vegetables or spread it on crackers.
Our vegan cashew pesto recipe
Vegan cashew pesto
Combine fresh basil, cashews, and nutritional yeast for a creamy dairy-free pesto pasta sauce or spread. It's easy to make and just as flavorful as pine nut and Parmesan-based pestos.
Ingredients
Instructions
- Crush the cashews first until they form a coarse paste. I use a small spice mill such as a whirly coffee grinder.
- Chop the basil leaves to less than ¼" squares. Add these to the spice mill.
- Add the yeast flakes and lemon juice to the spice mill.
- Add the garlic-infused olive oil, cover the spice mill, and grind away. You may have to uncap the mill in the middle of mixing and stir with a small fork or knife to remove the bits that stick to the wall. You can also add a little water or more olive oil to make the mixture grind more evenly.
Notes
12 - 15 medium-sized leaves are about a half cup
Garlic-infused olive oil - Use less if you want a spread and more if you want to mix the pesto into pasta. You also get to decide how much garlic flavor you want this way. If you want less garlic flavor, you can substitute plain olive oil.
Salt - I use more salt if the pesto is intended for use on bland things like pasta or gnocchi.
I sometimes use frozen lemon juice because the mill will grind it, and it will melt. Be wary of overprocessing and making the pesto too liquidy.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 122Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 8gSodium: 594mgCarbohydrates: 7gFiber: 4gSugar: 0gProtein: 8g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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