A vegan pesto recipe that is so simple to make with only 5 ingredients ( + salt/water ). Cashews are used in place of pine nuts and cheese for a budget friendly option. Oil free.
Pesto usually involves nuts, cheese, garlic, fresh basil and olive oil. This is my favorite version of vegan pesto, which still has plenty of garlic and fresh basil flavor, but is made without any cheese or olive oil! The cashews provide a buttery, cheesy taste and are a lot cheaper than pine nuts, which are often called for in pesto.
I think you are going to love it! Try it with any kind of pasta you like for a super quick and fancy meal, or use it on pizza, sandwiches, wraps, as a dip or salad dressing. The possibilities are endless, and I just know this will be your new go-to pesto recipe!
How do you make simple vegan pesto?
It really couldn’t be easier! Add all the ingredients plus 1/4 cup water to a food processor. Process until smooth and creamy, adding more water as desired.
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Simple Vegan Pesto is good everywhere!
- Spread some on a sandwich with some veggies and avocado
- Use as a salad dressing, thinned out with water
- Serve with any kind of pasta
- Use in place of pizza sauce for pesto pizza
- Serve with vegetables and pita chips for a pesto dip
- Stuff some jumbo shells with it
Can you make pesto nut free?
If you have an allergy to cashews, you can use raw slivered almonds or pine nuts in place of the cashews. If you can’t have any of those, you can use pepitas or sunflower seeds. But the recipe does taste best with cashews, as they give it a buttery, cheesy flavor.
Can pesto be frozen?
Yes, pesto is one of my favorite meals for freezing! In fact, I froze a version of this in preparation for the birth of my last child. To freeze, I recommend using an ice cube tray. You can freeze the pesto in the tray, then once frozen, pop them out and place in a large ziplock freezer bag or other container with a label, of course. When ready to eat, simply defrost a couple of cubes, or more as needed.
Want more Vegan Pasta recipes?
- Stuffed Jumbo Shells
- The Best Vegan Lasagna
- Vegan Baked Ziti
- Vegan Alfredo
- The Best Vegan Mac and Cheese
Simple Vegan Pesto
Ingredients
- 1 cup raw cashews
- 2-3 teaspoons minced garlic
- 2 cups fresh basil, loosely packed
- 4 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4-1/2 cup water
- Optional: 8 ounces pasta
Instructions
- To a food processor, add the cashews, garlic, basil, nutritional yeast, lemon juice, salt and 1/4 cup water. Process until smooth, adding more water as desired for a thinner consistency.
- If serving with pasta, cook the noodles according to package instructions, then toss with the pesto, adding more water as needed to thin the pesto.
- Store in the refrigerator for up to 1 week. Pesto also freezes well for up to 6 months. I freeze it in an ice cube tray, then pop the cubes out and stick them in a ziplock freezer bag or container.
Notes
- This vegan pesto goes great with any kind of pasta, on pizza, as a dip with vegetables or pita chips, as a salad dressing (thinned out with water), or spread on a sandwich.
- The pesto will thicken up in the refrigerator. Simply thin it out with water each time you use it, as needed.
- Allergic to cashews? Use pine nuts, pepitas, sunflower seeds or raw slivered almonds.
So easy, delicious, and affordable!! Thank you. Just what I needed in my life. 🙂
Thank you for this delicious recipe. It’s amazing!
Thanks so much!
So easy and not oily like traditional
Pesto. Very flavorful. Thanks for another great recipe!!
I’m so glad you enjoyed this pesto! I know what you mean, I don’t like the extreme oiliness and olive oil taste of most pesto. Thanks so much!
Where do you get your basil? We have a basil plant (that is small) and 2 cups FRESH BASIL is a lot… But we love pesto! So I’m trying to figure out how I can get my hands on that much fresh basil. Whenever I’ve bought it at the store fresh it’s always like 2 small sprigs…
Trader Joe’s usually has large amounts of basil, but I’ve gotten it at regular grocery stores as well. Of course it’s easier to find in the summer for sure, and usually I grow my own and have plenty. It’s also 2 cups loosely packed basil if that helps!
This was really good. Do you know how long ot keeps in the fridge?
I would say 3-4 days. Thank you, glad you enjoyed it!
Thanks for the recipe–its definitely a keeper. I’ve made it twice now and am playing with the quantities of basil, doubling it the second time around. I also made it in my Vitamix because I wanted a creamier sauce. That is a little harder to do than the blender because it requires liberal use of the tamper, but it did work and the texture of sauce was more to my liking.
I’m so glad you are enjoying the pesto recipe! Thanks for the tips about the blender.