A vegan cashew pesto recipe made with fresh basil and lemon! This dairy-free pesto is thick, creamy, flavor-packed, and perfect for pasta, pizza, wraps, sandwiches, soup, etc.
Summer is here and the basil is flowing, so it is a perfect time for fresh homemade pesto.
I've been playing around with dairy-free basil pesto recipes and finally landed on this tasty version.
It's a slightly creamy pesto that's full of flavor. Plus it's less oily than traditional pesto with a no-oil option as well!
Ingredients for Cashew Pesto
For this recipe you will blend in a small blender or food processor:
- Raw cashews: I use unsalted cashews. You can either soak these for several hours before blending, or use my "quick soak" method shown below which only takes about 10-15 minutes. Soaking helps the cashews blend to an even, creamy consistency.
- Fresh basil: You will need about one cup fresh basil leaves for this recipe.
- Fresh garlic cloves
- Nutritional yeast: This gives the mixture a cheesy, savory taste. You can also substitute vegan parmesan cheese if desired.
- Fresh lemon juice
- Vegetable broth: Feel free to use as much or as little broth to reach your desired consistency and texture.
- Olive oil: Be sure to use a good quality extra-virgin olive oil for this recipe. (See below for oil-free option.)
- Salt: I use fine grain salt for this recipe. You can also include black pepper to taste.
Customizing
Cashews: You could also try swapping out the cashews for the more traditional pine nuts, or even slivered almonds or walnuts instead. (Although I haven't tested these versions yet.)
Oil-free version: Simply omit the oil and replace it with more vegetable broth until you reach your desired consistency.
Herbs: If you don't want to use all basil in this recipe, you could also include other fresh herbs like parsley, cilantro, dill, etc.
Ways to Use
This cashew pesto is very versatile! A few ideas include:
- On pizza instead of traditional tomato sauce
- In a variety of pasta dishes
- On sandwiches & wraps
- Spread on paninis (like the Roasted Vegetable Panini shown below)
- On quesadillas (like this Spinach & Tomato Quesadilla with Pesto)
- Tossed with veggies for a flavorful side dish
- As a dip
For more inspiration, also browse all sauce and seasoning.
Cashew Basil Pesto
Ingredients
- 3/4 cup raw cashews
- 1 cup fresh basil (or more to taste)
- 1-2 cloves garlic
- 2 Tbsp. nutritional yeast
- 1 1/2 Tbsp. fresh lemon juice (about 1/2 lemon)
- 1/8 tsp. salt
- 1/4 cup vegetable broth
- 3 Tbsp. olive oil (or use more vegetable broth for oil-free)
Instructions
- "Quick soak" cashews: Place cashews in a heat-safe bowl and carefully add very hot/boiling water until cashews are covered. Let sit for about 10-12 minutes. Then rinse and drain.*
- Add all ingredients to a food processor or high speed blender, and blend to desired consistency.
- Taste and adjust seasonings if necessary. Add more lemon juice, broth, or olive oil if you’d like a thinner consistency.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this Vegan Cashew Pesto recipe with basil, also feel free to check out:
- Easy Teriyaki Sauce
- Vegan Ricotta Cheese (Chickpea Ricotta)
- Carrot Ginger Miso Dressing
- Lemon Dill Hummus
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Lauren
So excited to try this with the basil from our garden! Does this recipe freeze well?
Kaitlin
Hi Lauren! Love that you have fresh garden basil! I haven't tried freezing this pesto before, but I think it could work great. Would love to hear if you give it a go!
Sindhu Nama
My husband is allergic to cashews... so, what can I substitute it with?
Kaitlin | The Garden Grazer
Hello! I haven't tested this, but you could try pine nuts or walnuts in place of the cashews.
Sunhopes
I have made this once a week all summer. Just love it. We make a quesadilla with sautéed mushrooms, Daiya mozzarella and another ingredient (like tomatoes) and then top it with the pesto and more nutritional yeast.
Kaitlin | The Garden Grazer
That's so great!
Emptynestsandwich
Update: We have switched to Miyoko's mozzarella for the quesadillas. We like it a lot better.
Kaitlin | The Garden Grazer
Agreed - love Miyoko's! Thanks so much for sharing!
Anonymous
Do you have to have the yeast?
Kaitlin | The Garden Grazer
Good question! I use nutritional yeast to replace the parmesan that's used in traditional pesto. You might be able to do without it, but it does add a great "cheesy" flavor! You could always replace it with vegan parmesan if you'd like.
Vanessa
I've never thought of adding lemon to pesto. It's a brilliant idea and sounds delicious!
Kaitlin | The Garden Grazer
Thank you!
LittleMonsterx14
I just got a food processor and I have been looking for pesto recipes. Mmm!
Kaitlin | The Garden Grazer
Perfect! Hope you enjoy.