Vegan cashew pesto is creamy, herby, garlicky, salty, and rich. It’s like a green dream of superfood goodness that tastes best, homemade. Pair this fast and easy recipe with pasta, or as a dip for everything like toasted baguette with blistered tomato, on plantain chips, or even on eggs. Plus, the secret to the best cashew pesto.
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Pesto is something I love because of it’s simplicity and of course, I’m a big garlic lover. When I eat it, I always feel like it’s a superfood because it really is loaded with highly nutritious elements. Not to mention it’s easy to make.
Now don’t get me wrong, I always honor the real deal and origins of pesto, but I love this cashew pesto vegan recipe.
We save money at home using cashews instead of pinenuts and the result, a buttery and rich pesto that is as delicious on the tastebuds as it is to look at. It’s friendlier for the pinenut allergic people and my kids love this! That’s a win for me.
What’s Good About Vegan Cashew Pesto
- This is one vegan pesto that is so delicious, without needing the parmesan. If you are not vegan, then add cheese if you like!
- Cashews are loaded with nutrients and healthy protein.
- Tastes so delicious and is versatile as a pasta sauce, dip, or spread.
- Cashews are much more economical than pinenuts.
- Vegan pesto has zero cheese and is a healthy alternative to regular pesto.
What is Vegan Pesto?
Parmesan cheese doesn’t have to make or break your pesto recipe. You can definitely elevate your sauce game right at home, with omitting parmesan from the pesto recipe and using cashews instead.
Cashews are the best alternative to a very creamy and mild pesto that is balanced and has all the richness, and zero dairy.
Use a food processor for the very best blending, and incorporate an excellent cold pressed olive oil, fresh garlic, salt, and fresh basil with the cashews and you will have made the ultimate vegan pesto.
What is Cold Pressed Olive Oil?
This is important. This the THEE “secret” to the best vegan pesto.
Since pesto is a raw type of sauce without any cooking involved, a quality cold pressed olive oil will certainly make a difference in the taste of your pesto with cashew.
Regular cooking olive oil is perfect for the pan, but if eaten as is, can have a bitterness to the flavor. In addition, olive oil past its date will give a rancid flavor to your sauce. You will discover (as I have in the past) that a cooking olive oil cannot be compared to a truly smooth and cold pressed olive oil.
Cold pressed olive oil refers to the process of extracting oil from olives using a hydraulic press, without the use of heat or chemicals.
This method helps retain the flavor, aroma, and nutritional value of the olives, resulting in a high-quality and flavorful oil.
Cold pressed olive oil is often considered a premium product due to its superior taste and health benefits.
When making pesto or any other raw dishes, using cold pressed olive oil can significantly enhance the overall flavor and quality of the dish. The result…smooth and beautiful after taste that is balanced and very palatable.
Benefits of Basil in Pesto
- Rich in antioxidants and essential nutrients
- Anti-inflammatory properties
- Supports liver function and digestion
- Provides antibacterial and antimicrobial properties
- May help reduce stress and promote mental clarity
INGREDIENTS
- 1 cup fresh Basil leaves
- 1/2 cup Cashews – You can use roasted, salted, or raw cashews. Pick your choice.
- 2 cloves Garlic – use fresh garlic
- 1/2 cup cold pressed Olive Oil
- 1/2 teaspoon Salt
- 3/4 tablespoon Lemon Juice – use fresh lemon
EQUIPMENT
Food Processor – It is imperative to have a good immersion blender or food processor. If you only have a regular blender you will need to soak the cashews so they can soften and blend easier.
I have been using the versatile Breville hand held processor for over a decade and it works very well for sauces.
HOW TO MAKE Vegan Cashew Pesto
Making vegan cashew pesto is a simple and delightful process that results in a creamy, herby, and delicious sauce. Here’s a quick guide to making this flavorful pesto:
Instructions:
- Prep your cashews: This is OPTIONAL, but you can Soak them for one hour in hot water so they soften. My blender is super strong so I skip soaking and go straight to blending.
- Blend: In a food processor, combine the basil, cashews, garlic, cold pressed olive oil, and salt. Blend till very smooth. Pulse and keep going until the cashews are super blended and everything looks very creamy.
- Serve or Store: Your vegan cashew pesto is ready to be enjoyed! You can use it immediately as a pasta sauce, dip, or spread, or store it in an airtight container in the refrigerator for up to a week.
Now you have the perfect recipe to create your own delicious vegan cashew pesto at home.
NOTES
Ensure that you use cold-pressed olive oil. You can even taste your olive oil and if it is smooth, you’re good to go. The label needs to read cold-pressed and usually says it is good for salads or dips. Otherwise, you may be wasting your time if your olive oil is not meant for raw sauces.
Soak the cashews. A one hour soak in hot water will soften up the cashews. No time? Go ahead and make it anyways. However, soaking does help make the dip even smoother. If you have a strong immersion blender or processor you can skip this if you like.
Blend well. Take the time to blend, pulse, and then blend more. The mixture will turn sure smooth and creamy after a few minutes as it takes time to break up the cashew nuts.
ADD INS AND VARIATIONS
- Add Nutritional yeast for a cheesy flavor.
- If you are non-vegan, add parmesan cheese to your blend.
- If you don’t like cashews then you can make walnut basil pesto instead.
- Add a spoon of vegan cream to make this a creamier variation.
- Add spicy dried chili flakes and blend them up with the cashew pesto sauce for a heated up version.
- Turn the recipe into a new one with using Thai basil in the mix.
What to Serve with Cashew Pesto
Pesto vegan style with cashew nuts, is a versatile sauce that can be served in various ways. Here are some serving suggestions to enjoy:
- Pasta: Toss the vegan cashew pesto with your favorite pasta for a quick and delicious meal. Add sundried tomato or protein to make it a satisfying meal.
- Dip: Serve the cashew pesto as a dip for mini toasts, baguette, plantain chips, or with pita crackers.
- Topping: Cashew pesto is incredible spooned over blistered tomatoes and if you can eat cheese, adding burrata to complete this beautiful side dish. You can also top it over grilled fish, baked tofu, or smother over roasted chicken.
- Make Pizza: Use vegan pesto as the spread on your pizza or flatbread for a lip-smacking twist.
- Spread: Use the pesto as a spread on sandwiches or wraps for added flavor and in place of mayonnaise.
- Eggs: Drizzle the vegan cashew pesto over scrambled or jammy eggs, or use it as a topping for omelets.
Feel free to experiment with different serving options to find your favorite way to enjoy this flavorful sauce!
Questions
What makes pesto not vegan?
Regular pesto contains Parmagiano-Reggiano cheese. You can omit this for a pesto vegan style.
Why is my pesto bitter?
Out of date olive oil will make your pesto rancid. Also, a non cold-pressed olive oil meant for cooking has a slight bitter taste and is best avoided if making this kind of raw sauce. Use cold pressed, meant for salads, high quality olive oil to make cashew pesto.
What can I use instead of cheese in my pesto?
The cashews in this recipe are the perfect alternative, resulting in a creamy and rich pesto, vegan without cheese.
Is pesto healthy or unhealthy?
Vegan pesto can be considered a superfood considering the benefits of basil, the more nutrient dense mixture that omits parmesan cheese, and the use of healthy-fat olive oil. With that said, vegan pesto is calorically dense so it should be eaten in moderation.
Can I use Thai Basil?
Yes you can. Keep in mind that this changes the flavor profile completely, nonetheless will be super tasty. Perfect for a twist on a bahn mi spread, soba noodle stir fry, or in a spring roll wrap.
Five Minute Vegan Cashew Pesto
Equipment
- Food Processor or Immersion Blender
Ingredients
- 1 cup fresh Basil leaves
- 1/2 cup Cashews roasted, salted, or raw cashews. Pick your choice.
- 2 cloves Garlic fresh
- 1/2 cup cold pressed Olive Oil
- 1/2 teaspoon Salt
- 3/4 tablespoon Lemon Juice use fresh lemon
Instructions
- Prep your cashews: This is OPTIONAL, but you can Soak them for one hour in hot water so they soften. My blender is super strong so I skip soaking and go straight to blending.1/2 cup Cashews
- Blend: In a food processor, combine the basil, cashews, garlic, cold pressed olive oil, and salt. Blend till very smooth. Pour in the lemon juice.Pulse and keep going until the cashews are super blended and everything looks very creamy.Serve and Enjoy!1 cup fresh Basil leaves, 2 cloves Garlic, 1/2 cup cold pressed Olive Oil, 1/2 teaspoon Salt, 3/4 tablespoon Lemon Juice
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