Simple Vegan Pesto Recipe

I recently whipped up a Creamy Vegan Pesto featuring fresh basil leaves, raw cashews, garlic, nutritional yeast, and lemon juice. This oil free recipe turns simple ingredients into a delightful blend of flavors that caught me by surprise. I can’t wait to share more about how this dish came together.

I recently discovered this simple vegan pesto recipe and it completely blew my mind. I was looking to make something oil free and creamy without all the fuss and ended up mixing 2 cups of fresh basil leaves, 1/2 cup of raw cashews, and 1/4 cup of nutritional yeast.

I even tossed in 2 garlic cloves, 2 tablespoons of fresh lemon juice, a little salt and 1/4 cup water to get the right consistency. The cashews really give it that cheesy, buttery flavor that makes every dish taste gourmet.

When I blend all these ingredients together, the result is a truly creamy Vegan Pesto that works wonderfully in pasta dishes or as a dip. I’ve always been a fan of vegan sauces, and this one ranks high on my list because it’s simple and packed with flavor.

I think you’ll really enjoy experimenting with this recipe too.

Why I Like this Recipe

I like this recipe because it’s super simple to make and doesn’t need a lot of fancy ingredients. I love that the cashews give it a buttery, cheesy flavor without any oil, which is great for my diet. I enjoy how i can adjust the salt and lemon juice to match my taste, so it’s totally customizable. Plus, it’s really versatile – I can use it on pasta, sandwiches or even as a dip, which makes it perfect for almost any meal.

Ingredients

• Basil leaves deliver fresh taste, fiber and antioxidants for healthy living.
• Cashews add creaminess, protein and healthy fats, boosting energy naturally.
• Nutritional yeast gives a cheesy flavor, B vitamins and supports your taste buds.
• Garlic packs bold flavor and antioxidants that help boost your immune system.
• Lemon juice gives a tangy kick and a good dose of vitamin C.
• Salt enhances every element while water helps adjust the perfect pesto consistency.

Ingredient Quantities

• 2 cups fresh basil leaves (tightly packed)
• 1/2 cup raw cashews (soaked for 10 minutes if possible)
• 1/4 cup nutritional yeast
• 2 garlic cloves
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt (or to taste)
• 1/4 cup water (adjust a bit more for your desired consistency)

How to Make this

1. If you haven’t done so already, soak the cashews in warm water for about 10 minutes then drain them well.

2. Add the basil leaves, soaked cashews, garlic cloves, nutritional yeast, lemon juice, salt, and water to a food processor.

3. Blend all the ingredients until they form a smooth paste; if it seems too thick, add a little more water until you get your desired consistency.

4. Stop and scrape down the sides of the processor if necessary so everything gets well mixed.

5. Taste the pesto and add a bit more salt or lemon juice if you think it needs it.

6. Once you are happy with the flavor and texture, transfer the pesto to a bowl or jar.

7. Enjoy your oil free vegan pesto spread on pasta, sandwiches, or use it as a dip.

Equipment Needed

1. A bowl for soaking the cashews in warm water
2. A colander to drain the cashews after soaking
3. A food processor to blend the basil, cashews, garlic, nutritional yeast, lemon juice, salt, and water
4. A spatula to scrape down the sides of the processor
5. Measuring cups and spoons to accurately add the lemon juice, nutritional yeast, salt, and water
6. A jar or serving bowl to store the pesto once it’s ready

FAQ

Simple Vegan Pesto Recipe Substitutions and Variations

• If you can’t find fresh basil, you might use baby spinach or arugula although it may not taste exactly the same.
• If raw cashews aren’t available, raw almonds or sunflower seeds work pretty good as alternatives.
• Without nutritional yeast, you could try using vegan parmesan or simply skip it if you dont mind a slightly different flavor.
• If you’re out of fresh lemon juice, lime juice is a decent substitute for that citrus kick.

Pro Tips

1. Try not to overdo the blending; sometimes leaving a little texture makes it way more interesting.
2. Add water slowly while blending to get the right consistency – its easier to add more water than to fix it if it gets too runny.
3. Taste as you go and don’t be shy about upping the salt or lemon if you think it needs a kick.
4. Make sure to scrape down the sides of your food processor every now and then so all the ingredients mix properly.