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!
Servings3 (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)
Calories: 153 kcal | Carbohydrates: 11 g | Protein: 7 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Potassium: 311 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 502 IU | Vitamin C: 9 mg | Calcium: 54 mg | Iron: 2 mg