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Home » Recipes » Sauce + Seasoning

Cashew Pesto (Oil-Free)

Mar 11, 2023 by Kaitlin · 4 Comments

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

Overhead view of spoon scooping out vegan cashew pesto from a small glass jar

This flavor-rich vegan Cashew Pesto recipe is so simple to make! It's a great plant-based alternative to classic pesto.

Plus it's dairy-free, oil-free, gluten-free, and protein-rich as well. The flavor is slightly different than traditional pesto because we use cashews instead of pine nuts. But I find it to be delicious, and the texture 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: You'll need raw unsalted cashews. I use soaked cashews so they're 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 with hot water which only takes about 10-15 minutes. See recipe for guidance.
  • Fresh basil: This fresh herb is a major component of classic pesto. You'll 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: Parmesan cheese is a standard ingredient in pesto, so I substitute it with this dairy-free alternative. Nutritional yeast gives the mixture a cheesy, savory taste. (Or you can also substitute Vegan Parmesan Cheese if desired.)
  • Lemon juice: You'll need two tablespoons fresh lemon juice, which is about a half lemon.
  • 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 swap out the cashews for the more traditional pine nuts or slivered almonds instead. (Or try this delicious Walnut Pesto!)

Adding olive oil: If you wish to prepare this pesto with oil, 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 & condiment: Spoon it on toasted bread, garlic bread, wraps, sandwiches (like this Roasted Vegetable Panini), quesadillas, or as a flavorful dip with crackers. You can also spread it as pizza sauce instead of traditional tomato sauce.

Pasta: Try it in this Mushroom Pesto Pasta or tossed with your own favorite pasta or zucchini noodles.

Flavor enhancer: Toss with roasted or steamed veggies for a flavorful side dish, or dolloped on soup or salad.

Storing

Store leftovers in an airtight container in the refrigerator. I find it keeps for about 3 days or so. Stir again before serving.

Freezing: I haven't tried freezing this pesto yet, so I can't say for sure how it would hold up in the freezer. But my best guess is it would freeze great!

Vegan cashew pesto in a small jar with fresh basil on the side

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

Overhead view of spoon scooping out vegan cashew pesto from a small glass jar

Cashew 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 2 votes
Print Recipe Pin Recipe Comment
Prep Time: 10 minutes minutes
Total Time: 10 minutes 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
  • 2 Tbsp. nutritional yeast
  • 2 Tbsp. fresh lemon juice (about 1/2 lemon)
  • 1/4 cup dairy-free 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. Or quick soak: 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 drain and rinse.
Storing: Store in a sealed jar or container in the refrigerator for about 3 days.
Yield: Recipe makes about 3/4 cup pesto.
Recipe originally published June 26, 2014. Updated March 11, 2023.

Nutrition Per Serving (Estimate)

Nutrition Facts
Cashew Pesto (Vegan & Oil-Free!)
Amount per Serving
Calories
153
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Potassium
 
311
mg
9
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
7
g
14
%
Vitamin A
 
502
IU
10
%
Vitamin C
 
9
mg
11
%
Calcium
 
54
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this vegan Cashew Pesto recipe with basil, also check out:

  • Vegan 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.

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Comments

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  1. Sandra says

    August 28, 2023 at 11:13 am

    Going to make this oil free pesto today. Want to know if anybody has tried freezing it, and how that comes out? Thank you.

    Reply
    • Kaitlin says

      August 28, 2023 at 11:55 am

      Hello Sandra! I hope you enjoy it! I still haven't tested this in the freezer yet, but I'm guessing it would work great. Would love to hear if you give it a try!

      Reply
  2. Sun says

    March 11, 2023 at 8:30 am

    5 stars
    Just love it. We make a quesadilla with sautéed mushrooms, vegan mozzarella and another ingredient (like tomatoes) and then top it with the pesto and more nutritional yeast.

    Reply
    • Kaitlin says

      March 11, 2023 at 8:51 am

      Great way to use the pesto! That sounds fantastic - thanks for sharing!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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