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    Home » Recipes » Sauce + Seasoning

    Cashew Basil Pesto (Oil-Free)

    Jun 26, 2014 by Kaitlin

    This vegan Cashew Pesto recipe made with fresh basil and lemon juice is absolutely delicious! It's thick, creamy, and completely dairy-free. Use it as a condiment or flavor-enhancer on pasta, pizza, wraps, sandwiches, soup, and more. (Vegan, gluten-free, oil-free.)

    Small glass jar of vegan pesto with cashews, basil, and lemon

    This protein-rich vegan Cashew Basil Pesto is so simple to make! We find it to be a great plant-based alternative to classic pesto.

    Plus it's dairy-free, oil-free, and gluten-free as well. The flavor lends itself well to a variety of dishes.

    This homemade pesto is especially great in the summer when fresh basil is at peak harvest. (This is usually when the flavor and nutrients are best, and cost is generally lowest.)

    Fresh ingredients in a food processor before blending

    Ingredients for Cashew Pesto

    For this recipe you will blend in a small high-speed blender or food processor:

    • Cashews: I use raw, unsalted cashews. It's best to soak them first so they are softer and able to blend into a creamier consistency. You can either soak the cashews for several hours before blending, or use my "quick soak" method noted below which only takes about 10-15 minutes.
    • Fresh basil: You will need about one cup fresh basil leaves for this recipe.
    • Fresh garlic cloves: Use as much as you'd like depending on how much you enjoy the flavor.
    • Nutritional yeast: This gives the mixture a cheesy, savory taste. You can also substitute vegan parmesan cheese if desired.
    • Fresh lemon juice
    • Plant milk: Any dairy-free milk should work. Just be sure it's plain and unsweetened.
    • Salt: I use fine grain salt for this recipe. You can also include black pepper to taste.
    Overhead view of vegan cashew basil pesto blended in a food processor

    Customizing

    Omit cashews: You can 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.)

    Add olive oil: If you don't wish to prepare this pesto oil-free, then simply add about a tablespoon of high quality extra-virgin olive oil or to desired consistency.

    Herbs + flavor: You can also include other fresh herbs like parsley, cilantro, or dill in addition to the basil.

    Serving

    • Spread on toasted bread or garlic bread
    • Mushroom Pesto Pasta (or tossed with your favorite pasta or zucchini noodles)
    • Pizza sauce (instead of traditional tomato sauce)
    • Wrap or sandwich spread (like this Roasted Vegetable Panini)
    • On quesadillas (such as this Spinach & Tomato Quesadilla with Pesto)
    • Tossed with veggies for a flavorful side dish
    • As a flavorful dip
    • Dolloped on soup or salad
    Dairy-free cashew pesto in a small jar with fresh basil on the side

    For more inspiration, also browse all vegan sauce and seasoning recipes.

    Small glass jar of vegan pesto with cashews, basil, and lemon

    Cashew Basil Pesto (Vegan + Oil-Free)

    A thick and creamy pesto made with cashews, fresh basil, and lemon. A tasty plant-based alternative to classic pesto!
    5 from 4 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Sauce
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 3 (1/4-cup servings)

    Ingredients

    • 1/2 cup raw cashews (soaked*)
    • 1 cup fresh basil (or more to taste)
    • 1-2 cloves garlic (I use 2)
    • 2 Tbsp. nutritional yeast
    • 2 Tbsp. fresh lemon juice (about 1/2 lemon)
    • 1/4 cup plant milk (plain and unsweetened)
    • 1/8 tsp. salt

    Instructions

    • Add all ingredients to a food processor or high speed blender. Blend until smooth, stopping to scrape down sides if needed.
    • Taste and adjust seasonings if necessary.

    Notes

    *Soaking cashews: Before blending, soak the cashews in room temperature water for at least 4 hours or overnight. Then drain and rinse before using. Alternatively, you can "quick soak" the cashews: Place cashews in a heat-safe bowl and carefully add hot/boiling water until cashews are covered. Let sit for about 10-15 minutes. Then rinse and drain.
    Storing: Store in a sealed jar or container in the refrigerator for about 3 days.
    Yield: Recipe makes about 3/4 cup pesto.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Cashew Basil Pesto (Vegan + Oil-Free)
    Amount per Serving
    Calories
    147
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    2
    g
    13
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    5
    g
    Potassium
     
    283
    mg
    8
    %
    Carbohydrates
     
    10
    g
    3
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    424
    IU
    8
    %
    Vitamin C
     
    7
    mg
    8
    %
    Calcium
     
    52
    mg
    5
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    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)
    • Vegan Cashew Mac and Cheese
    • Lemon Dill Hummus

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Sauce & Seasoning Recipes

    • Vegan Big Mac Sauce (No Mayo!)
    • Cilantro Jalapeno Hummus
    • Roasted Red Pepper Dressing (Oil-Free)
    • Vegan Cashew Queso

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Lauren

      July 18, 2022 at 2:30 pm

      So excited to try this with the basil from our garden! Does this recipe freeze well?

      Reply
      • Kaitlin

        July 19, 2022 at 4:28 pm

        Hello Lauren! So great you have fresh garden basil! I haven't tried freezing this pesto, but I think it could work. Would love to hear if you give it a go!

        Reply
    2. Sindhu Nama

      July 20, 2017 at 9:06 pm

      My husband is allergic to cashews. What can I substitute it with?

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 8:14 pm

        Hello! I haven't tested this, but you could try the more traditional pine nuts or even walnuts in place of the cashews.

        Reply
    3. Sunhopes

      September 27, 2015 at 4:50 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        October 03, 2015 at 3:08 pm

        That sounds amazing! So glad you've been enjoying it. Thanks for leaving such kind and helpful feedback!

        Reply
      • Emptynestsandwich

        August 05, 2016 at 12:26 am

        Update: We have switched to Miyoko's mozzarella for the quesadillas. We like it a lot better.

        Reply
      • Kaitlin | The Garden Grazer

        September 17, 2016 at 2:58 pm

        Agreed - love Miyoko's! Thanks so much for sharing!

        Reply
    4. Anonymous

      July 14, 2014 at 4:58 am

      Do you have to have the yeast?

      Reply
      • Kaitlin | The Garden Grazer

        July 14, 2014 at 1:57 pm

        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.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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