Easy Simple Vegan Pesto

Pesto typically involves wacky, cheeses, garlic, recent basil and vegetable oil. this is often my favorite version of vegetarian pesto, that still includes a ton of garlic and recent basil flavor, however created while not cheese or olive oil! The cashews offer butter, chintzy flavor and ar less expensive than pine wacky, that ar usually entailed pesto

This is very easy and easy for you to create reception. And honestly this is often my favorite food as a result of this food is incredibly straightforward straightforward and plenty of love it

Easy Simple Vegan Pesto
Easy Simple Vegan Pesto

I think you may love it! attempt it out with any quite food you prefer to eat super quick and fancy, or use it in dish, sandwiches, wraps, as a dipping sauce or a dressing. the chances ar endless, and that i simply apprehend this may be your new go-to pesto recipe!

This is an ideal place to eat with family within the house as if you eat food in luxury places. however it feels terribly heat with family intimacy

Easy Simple Vegan Pesto


  • 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
  • US Customary - Metric


  1. 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. 
  2. 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.
  3. 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.

Recipe Notes:

  1. 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. 
  2. The pesto will thicken up in the refrigerator. Simply thin it out with water each time you use it, as needed.
  3. Allergic to cashews? Use pine nuts, pepitas, sunflower seeds or raw slivered almonds.

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