Easy Vegan Cashew Pesto (without Pine Nuts)

You Will Love This Recipe

• It's quick. Just add everything to your food processor and let it do the work for you. 
• It's fresh. Susi isn't crazy. Homemade pesto just has more fresh flavor than store-bought. This easy vegan cashew pesto recipe will surely convince you! 
• It's healthful. This delicious pesto is rich in heart-healthy fats thanks to plenty of good-quality olive oil and cashews. 

Ingredients and Substitutions

1. Fresh basil leaves: The essential ingredient for delicious homemade pesto.
2. Raw cashews: A plant-based, cost-effective substitute for parmesan cheese and pine nuts. Blanched almonds or sunflower seeds can also provide the nutty flavors we're looking for here.
3. Olive oil: Use a good quality extra-virgin olive oil for classic pesto flavor.
4. Nutritional yeast: Mimics parmesan's cheesy flavor.
5. White miso paste: Optional for added umami and saltiness for a convincing vegan parmesan cheese substitute.
6. Fresh garlic: Adjust to your taste. If you really love garlic, start with a couple of cloves and go from there. 
7. Salt and pepper: I love to use fresh-cracked black pepper for the boldest flavor. 

Instructions

1. Process: Combine all the cashew pesto ingredients in a food processor. Blend on high for 1-2 minutes, pausing occasionally to scrape down the sides, until the mixture is finely minced and well combined.
2. Test: Taste the pesto and adjust the seasoning before giving it a final few pulses. If you desire a thinner consistency, add a bit more oil. 

Storage

• Make-ahead: You can make your pesto sauce up to 3 days before serving and store it in an airtight container in the fridge. 
• Store: Your vegan pesto can be stored in an airtight container in the fridge for up to 3 days or the freezer for up to 2 months. 

Variations

• Zippy vegan cashew pesto: I've opted to leave lemon out of this recipe as it is not usually in traditional pesto recipes. However, an acidic punch from lemon is nice to emphasize the fresh flavors in many dishes! Try adding the juice of half or even a whole lemon to this pesto. Pesto with lemon makes a great salad dressing, too! 
• Extra creamy vegan cashew pesto: Try soaking half your cashews in hot water for a couple of hours or in cold water overnight before blending into this pesto. The soaked cashews will blend into a creamy texture. 
• Vegan classic basil pesto: To make this pesto with traditional pine nuts, simply swap out half the cashews for the pine nuts. Alternatively, you can make delicious pesto with walnuts, blanched almonds, or even sunflower seeds (which are perfect for those with a nut allergy). 

Tips 

• A few simple ways to use this vegan pesto: In a vegan grilled cheese or sandwich, on your favorite pasta or pasta salad, as sauce on a vegan pesto pizza, or even as a dip!
• Fellow lover of fresh herbs? Try my creamy tahini dill dressing, which I use to add fresh flavor to my chickpea quinoa dill salad next! 
• Eco tip: Freeze leftover pesto in an ice cube tray and transfer the cubes into an airtight container to enjoy the pesto in smaller servings on hand for the next 2 months. Melt a cube over your favorite hot pasta, and add some veggies and a vegan protein source for a simple and delicious meal! 

FAQ