Five Minute Vegan Cashew Pesto
Vegan cashew pesto is creamy, herby, garlicky, salty, and rich. It's like a green dream of superfood goodness. Use cold pressed olive oil and enjoy the deliciousness as a sauce, spread, or dip.
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Servings: people
Calories: 332kcal
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
Notes
Serve or Store:
You can use vegan cashew pesto immediately as a pasta sauce, dip, or spread, or store it in an airtight container in the refrigerator for up to a week.
Nutrition
Nutrition Facts
Five Minute Vegan Cashew Pesto
Amount per Serving
Calories
332
% Daily Value*
Fat
34
g
52
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
24
g
Sodium
294
mg
13
%
Potassium
133
mg
4
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
317
IU
6
%
Vitamin C
3
mg
4
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.