• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Garden Grazer
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Newsletter
  • Matcha
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Gluten-Free
    • Oil-Free
    • Newsletter
    • Matcha
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Sauce + Seasoning

    Cashew Pesto (Oil-Free)

    Mar 11, 2023 by Kaitlin

    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 and 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 try swapping out the cashews for the more traditional pine nuts, or even slivered almonds or walnuts instead. (However I haven't tested these versions yet.)

    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. I haven't tried freezing this vegan pesto so I'm unsure how it would hold up in the freezer.

    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
    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
    • 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.
    Did you make this recipe?Leave a star rating or comment below!

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

    • Chipotle Crema (Vegan!)
    • Maple Dijon Dressing (Vegan Honey Mustard)
    • Vegan French Dressing (Oil-Free)
    • Vegan Ranch Dressing (Oil-Free)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating:




    1. Sun

      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

        March 11, 2023 at 8:51 am

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

        Reply

    Primary Sidebar

    The Garden Grazer - Kaitlin profile photo

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

    Footer

    ↑ back to top

    Info

    About
    Privacy Policy
    Contact

    Follow

    Subscribe
    Facebook
    Instagram
    Pinterest

    Recipes

    Recipe Index
    Oil Free Vegan Recipes
    Gluten Free Vegan Recipes

    Copyright © 2023 The Garden Grazer