Disclaimer: You will find affiliate links for the products I use and love on this blog. I will earn from any purchases you make from these links, but it is at no extra cost to you. I appreciate your support!
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.
This Easy Vegan Basil Cashew Pesto is:
Easy to make.
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?
Garlic or garlic powder.
(Note: see recipe card near bottom of post for full ingredients, amounts, and method.)
How to Make Vegan Cashew Pesto - Step by Step
Combine all ingredients in a high speed blender or food processor.
2. Blend until smooth.
3. Salt to taste.
Top Tips for Making Basil Cashew Pesto
Keep it Fresh
I recommend using fresh basil for best results!
This Vegan Basil Cashew Pesto keeps well in airtight containers in the refrigerator for up to 10 days!
Common Recipe Questions
Can I make this vegan pesto recipe nut-free?
Yes! Simply use raw sunflower seeds or pumpkin seeds in place of the cashews!
Can I omit the nutritional yeast?
Yes. This vegan pesto will not have the same ‘cheesy’ undertones but will still be super delicious!
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
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
Vegan Cashew Pesto
- 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
- In a food processor or blender combine all of the above ingredients (except salt).
- Blend until smooth.
- Salt to taste.