Pesto usually involves nuts, cheese, garlic, fresh basil and olive oil. This is my favorite vegan version of 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.
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 you will love this go-to recipe for sure!
Vegan Pesto Recipe
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.
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
Add the cashews, garlic, basil, nutritional yeast, lemon juice, salt and 1/4 cup water in a food processor. Process everything until it gets smooth, adding more water if needed for a thinner consistency.
You can store in the refrigerator for up to 1 week. Pesto also freezes well for up to 6 months. You can also freeze it in an ice cube tray, then pop the cubes out and stick them in a ziplock freezer bag or container if you prefer!
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.
Ultra creamy vegan mayo made in 5 minutes flat! Tastes better than the real thing, with no oil or eggs. Perfect for sandwiches, chickpea tuna, potato salad, coleslaw, burgers or salad dressings. Find the recipe here.
My go-to recipe for vegan mayo that is ultra creamy and thick with the right amount of tang. Perfect anywhere you would typically use mayo. It’s really easy to make, too!
With just 5 ingredients, 5 minutes, and a blender, you will have healthy vegan mayo ready for the week. Let me show you how!
How to Make Vegan Mayo with Cashews
1 1/2 cups raw cashews (if you are allergic to cashews, try Tofu Mayo instead)
3 tablespoons lemon juice | about 1 large lemon juiced
1 tablespoon apple cider vinegar
1/2 teaspoon salt
3/4 cup water
The most important thing you need is a high powered, quality blender, such as a Vitamix. However, you can try to make this mayo in a regular blender or food processor, but most likely it will be a bit grainy instead of smooth.
First, soak your raw cashews (cashew pieces are fine, and often a little cheaper). I place the cashews (1 1/2 cups) in a 2-cup measuring dish, then heat water in my tea kettle and pour it over them once boiling. Let them soak for about 5-10 minutes.
Now, drain the soaked cashews and discard the water. Add them to a blender, along with the 3 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1/2 teaspoon salt, and 3/4 cup water. Blend until very smooth.
Store in a covered container in the refrigerator for up to 1 week. It will thicken as it cools, making it better for spreading on sandwiches.
*These values are per 1 serving, but this recipe is for 12 servings