A vegan cashew pesto 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 vegan cashew pesto.
I have been playing around with dairy-free pesto recipes and landed on this version.
It is full of flavor plus a little thicker, creamier, and less oily than traditional pesto (with a no-oil option as well.)
Ingredients for Cashew Pesto
For this recipe you will need:
- Raw cashews
- Fresh basil
- Garlic
- Nutritional yeast (or vegan parmesan)
- Fresh lemon juice
- Vegetable broth
- Olive oil (or substitute with more vegetable broth for oil-free version)
- Salt
You could also try swapping out the cashews for the more traditional pine nuts or walnuts instead, though I haven't tested that version yet.
Ways to Use Vegan Pesto
This cashew pesto is very versatile - try it:
- 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
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
- Juice from 1/2 lemon (about 1 1/2 Tbsp.)
- 1/8 tsp. salt
- 1/4 cup vegetable broth
- 1/4 cup olive oil (or use more vegetable broth for oil-free)
Instructions
- 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.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this Vegan Cashew Pesto, also feel free to check out:
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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.