Easy Vegan Cashew Pesto Recipe

Your shares are greatly appreciated! XO.

Last Updated on 03/12/2020

This Vegan Basil Cashew Pesto recipe could not be tastier! Made with just a handful of simple, healthy ingredients, this creamy vegan pesto makes a vibrant accompaniment to a variety of foods and dishes!

This creamy Vegan Pesto recipe makes for a magnificent way to use fresh basil! It is so utterly delicious that you would never guess that it is completely dairy-free and without cheese. It’s most reminiscent of a classic basil pesto recipe, and can be enjoyed a large variety of ways.

Cashew Pesto

This Easy Vegan Basil Cashew Pesto is:

• Super flavorful.

• Easy to make.

• Creamy.

• Filled with wholesome, nutrient-dense ingredients.

• Vegan, dairy-free, cheese-free, soy-free, gluten-free, and sugar-free.

What Ingredients are Needed to Make Vegan Cashew Pesto?

• Raw cashews.

• Fresh basil.

• Olive oil.

• Nutritional yeast.

• Apple cider vinegar.

• Garlic or garlic powder.

• Black pepper.

• Salt.

(Note: see recipe card near bottom of post for full ingredients, amounts, and method.)

How to Make Vegan Cashew Pesto – Step by Step

1. Combine all ingredients in a high speed blender or food processor.

2. Blend until smooth.

3. Salt to taste.

4. Enjoy!

Top Tips for Making Basil Cashew Pesto

1. Keep it Fresh

   I recommend using fresh basil for best results!

2. Store it

   This Vegan Basil Cashew Pesto keeps well in airtight containers in the refrigerator for up to 10 days!

Common Recipe Questions

1. Can I make this vegan pesto recipe nut-free?

   Yes! Simply use raw sunflower seeds or pumpkin seeds in place of the cashews!

2. Can I omit the nutritional yeast?

   Yes. This vegan pesto will not have the same ‘cheesy’ undertones but will still be super delicious!

3. Can I replace the vinegar with lemon juice?

   Yes. The apple cider vinegar can be replaced with either lemon or lime juice for similar results.

More Vegan Pesto Recipes

Cheesy Vegan Walnut Pesto Recipe

Sunny Spring Pea & Basil Vegan Pesto (Gluten-Free)

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

Continue to Content

Vegan Cashew Pesto

Yield: 1 1/4 cup

Prep Time: 5 minutes

Total Time: 5 minutes

This Vegan Basil Cashew Pesto recipe could not be tastier! Made with just a handful of simple, healthy ingredients, this creamy vegan pesto makes a vibrant accompaniment to a variety of foods and dishes!

Print

Ingredients

• 1 cup packed basil (20 grams)
• 1/2 cup raw cashews (75 grams)
• 1/3 cup olive oil (290 grams)
• 3 tablespoons nutritional yeast
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder (or 4 garlic cloves)
• sea salt or pink salt to taste

Instructions

1. In a food processor or blender combine all of the above ingredients (except salt).
2. Blend until smooth.
3. Salt to taste.
4. Enjoy!

Notes

Please refer to the TIPS and QUESTIONS sections above in the post for valuable information.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Terrasoul Superfoods Organic Raw Whole Cashews, 32 oz./2lb
• 
  Pure Natural Non-Fortified Nutritional Yeast Flakes (8 oz.) Whole Food Based Protein Powder, Vitamin B Complex, Beta-glucans and All 18 Amino Acids
• 
  Bragg Organic Raw Unfiltered Apple Cider Vinegar with The Mother, 16 ounce

Nutrition Information:

Yield: 5 Serving Size: 1/4 cup
Amount Per Serving: Calories: 218Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 238mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 5g

Your shares are greatly appreciated! XO.