Vegan cashew basil pesto with lemon! Thick, creamy, and flavor-packed.
Summer is here and the basil is flowing – a perfect time for fresh pesto! I’ve been tinkering around with vegan pesto recipes and am really happy with how this one turned out. It’s a little thicker, creamier, and less oily (with a no-oil option as well!) So far, my husband and I have been enjoying it on pizza and veggie wraps this summer. I opted for cashews as the base since I’m still totally smitten with the power of raw cashews, but you could certainly use the more traditional pine nuts or walnuts instead. I LOVE the versatility of pesto: spread it on pizza, pasta, sandwiches, veggies, etc. It always gives such a huge, fresh burst of flavor. Enjoy!
Cashew Basil Pesto
Vegan Pesto made with cashews, fresh basil, and lemon! Thick, creamy, and flavor-packed. A great plant-based alternative to classic pesto!
- 3/4 cup raw cashews
- 1 cup fresh basil (or more to taste)
- 1-2 cloves garlic
- 2 Tbsp. nutritional yeast (I use this brand)
- Juice from 1/2 lemon
- 1/8 tsp. salt
- 1/4 cup vegetable broth
- 1/4 cup olive oil (or use all vegetable broth for oil free)
- Soak the cashews 4 hours or overnight*, then rinse and drain.
- Add all ingredients to a food processor or high speed blender, and blend until desired consistency.
- Taste and adjust seasonings if necessary.
- Add more lemon juice, broth, or olive oil if you’d like a thinner consistency.
For a quick soak method: I soak my cashews in hot water for about 10-15 minutes. Keeps about 3 days covered in the refrigerator.
Nutrition Per Serving (estimate)
Calories: 189kcal | Carbohydrates: 7g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Potassium: 216mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4.6% | Vitamin C: 1.1% | Calcium: 1.3% | Iron: 8.6%
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