This 5-minute rich and creamy vegan cashew pesto is simple to make, delicious and versatile. Good with gnocchi, over grilled tofu skewer or baked potatoes and only 6 ingredients.
Jump to:
This pesto is made with cashews, is vegetarian, vegan, gluten-free, plant-based, dairy-free and has no cheese.
Originating from Italy; Pesto is the perfect recipe to take advantage of summer's bounty of fresh basil.
Classic Pesto is made with basil, pinenuts, garlic, parmesan cheese and olive oil typically served with pasta.
This classic recipe doesn't contain wheat but does normally has dairy because of the cheese. Adding nutritional yeast in lieu of parmesan cheese is the perfect substitute to make this dish vegan and gluten-free.
Ingredients
- Fresh Basil - 2 bunches or 2 ½ oz
- Cashew - raw and unsalted
- Extra Virgin Olive Oil
- Nutritional Yeast - subs in for the parmesan cheese flavor.
- Garlic
- Lemon juice - helps brighten the flavors.
- Water - helps get the exact consistency you want. Can use more or less depending on how thin or thick you like your sauce.
See recipe card below for a full list of ingredients and measurements.
Instructions
Step 1: Soak cashews in hot water for one hour.
Step 2: Place basil leaves, garlic and soaked cashew nuts into the bowl of the food processor with ½ cup water and pulse several times. (Depending on the consistency you desire thin or chunkier you may add more or less water later in the recipe).
Step 3: Add the lemon juice, nutritional yeast and salt. Pulse several more times. Scrape down the sides of the food processor. Pulse for 30-60 seconds, until until combined and smooth.
Step 4: Pour in olive oil. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Scrape down sides of the food processor as necessary. If you desire a thinner consistency to your sauce; adjust by adding small amounts of water.
Step 5: Add salt and freshly ground black pepper to taste.
Step 6: Toss with pasta for a quick lunch or dinner, dollop over baked potatoes or use as a dip for gluten-free crackers and veggies.
Recipe FAQs
No; the traditional ingredients in basil pesto are vegetarian because of the parmesan cheese but this version omits that and is vegan and gluten-free.
Not traditionally. However; this version does, because cashews are easy to find and cheaper than traditional pinenuts.
No, not if it’s made with Parmesan.
Our vegan cashew pesto sauce recipe substitutes nuts and nutritional yeast for the cheese.
There are a few techniques you can use. First adding lemon juice helps the pesto from turning.
Also when storing the pesto add a thin layer of olive oil over the top or placing plastic wrap over the top. These methods keep the air from getting to the pesto.
Lastly, blanching the basil leaves before preparing keeps it bright green.
Pesto can be served with pasta and is fantastic with homemade gnocchi, over tofu, on pizza, as salad dressing, on a sandwich, on a baked potato; the possibilities are endless.
Store fresh basil like flowers. Put stems in a glass of water on the counter top and loosely cover with plastic bag.
Equipment
For this recipe you’ll need a high powered blender, like a Vitamix or a food processor to blend into a creamy and smooth sauce.
Storage
- To Store. Store in a sealed container or mason jar in the fridge for up to a week.
- To Freeze. You can also store in the freezer. Use an ice cube tray to freeze the pesto into cubes. Once frozen, pop them out and store them in a freezer bag. Label with date and store frozen pesto for up to 3 months.
Cashew Pesto Sauce Is Not Just For Pasta
- With Baked Potatoes
- Gluten-Free Gnocchi
- Cauliflower Steak
- Tofu Skewers
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
📖 Recipe
Easy Vegan Cashew Pesto
Equipment
- High Power Blender or Food Processor
Ingredients
- 2 cups Fresh Basil - about 2 large bunches or 2.50 ounces
- ½ cup Raw cashew - unsalted - soak in 1 cup of boiling water for an hour
- ½ cup Extra Virgin Olive Oil
- 3 tablespoons Nutritional yeast
- 2 cloves Garlic
- 1 ½ tablespoon Lemon juice - 1 lemon
- ½ cup of water as needed little less depending on how thick you want your dip
- ½ teaspoon Salt - more salt to taste
Instructions
- Soak cashews in hot water for 1 hour.
- Place basil leaves, garlic and soaked cashew nuts into the bowl of the food processor with ½ cup water and pulse several times. (Depending on the consistency you desire thin or chunkier you may add more or less water later in the recipe)
- Add the lemon juice, nutritional yeast and salt. Pulse several more times. Scrape down the sides of the food processor.
- Pour in olive oil. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Scrape down sides of the food processor as necessary.
- If you desire a thinner consistency to your sauce; adjust by adding small amounts of water.
- Add salt and freshly ground black pepper to taste. Toss with pasta for a quick lunch or dinner, dollop over baked potatoes or use as a dip for gluten-free crackers and veggies.
Nutrition
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
Like This Post? Pin This Recipe For Later!
If you give this vegan cashew pesto recipe a try let us know! Comment below and let us know how you enjoyed it.
The Vgn Way
Live Love and Eat Good Food!
Missy Amy
Excellent sauce went great with you guy’s gnocchi recipe.