Vegan Cashew Pesto Recipe: Easy, Creamy, and Delicious

If you love the vibrant, herbaceous flavor of traditional pesto but are looking for a creamy, dairy-free alternative, this vegan cashew pesto recipe is just what your kitchen needs! Made from wholesome, plant-based ingredients, this pesto is rich, nutty, and bursting with fresh basil and garlic.

Cashews provide that luscious creaminess without the need for cheese, making it perfect for vegans, those with dairy sensitivities, or anyone wanting to try a healthier twist on a classic sauce.

This versatile pesto is incredibly easy to whip up in minutes using a food processor or blender, and it pairs wonderfully with pasta, sandwiches, roasted veggies, or as a dip. It’s a fantastic way to add a pop of green and flavor to your meals while keeping things light and nourishing.

Plus, it stores well in the fridge, so you can have a batch ready for quick meals throughout the week.

Whether you’re a seasoned vegan or simply exploring plant-based cooking, this recipe will quickly become a staple in your culinary repertoire. Ready to dive into this deliciously creamy and flavorful pesto?

Let’s get started!

Why You’ll Love This Recipe

This vegan cashew pesto stands out because it blends the richness of nuts with the fresh, zesty aroma of basil and garlic, creating a sauce that’s both indulgent and healthful.

• Rich and Creamy: Cashews add a smooth texture that mimics traditional cheese-based pesto perfectly.
• Allergen-Friendly: Dairy-free and suitable for vegans and those with lactose intolerance.
• Quick and Easy: Ready in under 10 minutes with minimal prep—perfect for busy weeknights.
• Versatile: Use it on pasta, as a spread, a dip, or a dressing for salads and roasted veggies.
• Customizable: Simple to tweak with different herbs or nuts to suit your taste.

Ingredients

Equipment

• Food processor or high-speed blender
• Measuring cups and spoons
• Spatula for scraping down the sides
• Bowl for soaking cashews
• Knife and cutting board
• Storage container with lid (for leftovers)

Instructions

1. Prepare the cashews: Soak 1 cup of raw cashews in water for at least 2 hours to soften. If you’re short on time, boil them in water for 10 minutes until tender. Drain and set aside.
2. Add fresh basil, garlic, and cashews to your food processor: Combine 2 packed cups of fresh basil leaves, 2 peeled garlic cloves, and the soaked cashews in the bowl of your food processor or blender.
3. Incorporate lemon juice and nutritional yeast: Add 2 tablespoons of fresh lemon juice and 3 tablespoons of nutritional yeast to the mixture for brightness and that classic cheesy flavor.
4. Start blending: Pulse the ingredients gently until they start to combine. Scrape down the sides with a spatula as needed to ensure even blending.
5. Slowly add olive oil: With the processor running, drizzle in 1/3 cup of extra virgin olive oil. Continue blending until the mixture becomes smooth and creamy.
6. Season the pesto: Add 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Blend again briefly to mix.
7. Adjust consistency: If the pesto is too thick, add 2-4 tablespoons of water, one tablespoon at a time, blending after each addition until you reach your preferred consistency.
8. Final taste test: Taste your pesto and adjust seasoning if needed. Add more salt, lemon juice, or nutritional yeast for extra zing if desired.
9. Serve or store: Use immediately or transfer to an airtight container and refrigerate for up to 5 days. For longer storage, freeze in ice cube trays and thaw as needed.

Tips & Variations

“Soaking your cashews is key to achieving that perfect creamy texture without any graininess.”

• Nut swaps: Try almonds or macadamia nuts instead of cashews for a different flavor profile.
• Herb boosts: Add fresh parsley, cilantro, or mint for a unique twist on the classic basil pesto.
• Spicy kick: Toss in a pinch of red pepper flakes or a small jalapeño for heat.
• Sun-dried tomatoes: Blend in a few sun-dried tomatoes for a rich, umami-packed pesto variation.
• No blender? Finely chop the ingredients by hand and whisk with olive oil for a rustic, chunky pesto.
• Storage advice: Pour a thin layer of olive oil on top of stored pesto to prevent oxidation and keep it vibrant green.

Nutrition Facts

Serving Suggestions

This vegan cashew pesto is wonderfully adaptable and can elevate many dishes with its fresh, nutty flavor.

• Classic pasta: Toss with your favorite cooked pasta for a quick and flavorful meal.
• Sandwich spread: Use as a spread on sandwiches or wraps to add moisture and flavor.
• Dip for veggies: Serve as a dip alongside fresh or roasted vegetables.
• Pizza topping: Use as a sauce base on homemade pizzas for a delightful herbal twist.
• Grain bowls: Drizzle over quinoa, rice, or couscous bowls with roasted veggies and beans.

For more delicious vegan recipes that complement this pesto, check out Vegan Flour Tortilla Recipe Easy, Soft, and Homemade, Vegan Slow Cooker Recipe for Easy, Delicious Meals, and Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.

Conclusion

This vegan cashew pesto is a fantastic way to enjoy the classic flavors of pesto while keeping it entirely plant-based and dairy-free. Its creamy texture and vibrant taste make it an easy favorite for both weeknight dinners and special occasions.

The recipe is highly adaptable, so feel free to experiment with different nuts, herbs, or spices to suit your palate.

Making your own pesto at home means you can control the ingredients, avoid preservatives, and customize the flavor to your liking. Plus, it’s quick to prepare, making it an excellent addition to any busy cook’s repertoire.

Whether you’re tossing it with pasta, spreading it on a sandwich, or using it as a dip, this pesto is sure to brighten up your meals and impress your family and friends.

Enjoy crafting this delicious, nutritious sauce and don’t forget to explore other tasty vegan recipes on our site for inspiration and variety. Happy cooking!

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