Vegan Cashew Pesto (Oil Free)
Pesto is a staple in every kitchen. You can use it in so many dishes to add extra flavor and freshness.
This pesto recipe will not disappoint! Even though it’s 100% vegan and oil free, it is still packed with tons of flavor and doesn’t even need to be cooked before use.
Instead of parmesan cheese, I used nutritional yeast, which is an amazing and healthy substitute for cheese. It is high in vitamin B-12 (energy booster), improves glucose sensitivity, promotes hair/skin growth, and boosts the immune system.
You can spread this delicious pesto on toast, add it to pasta dishes, use it as a pizza spread or dipping sauce, and so much more.
Vegan Cashew Basil Pesto (Oil Free)
You can spread this delicious (100% vegan) pesto on toast, add it to pasta dishes, use it as a pizza spread or dipping sauce, and so much more.
Equipment
- High speed blender or food processor
Ingredients
- 1 cup cashews (soaked for at least 2 hours)
- 1 cup packed basil leaves
- ½ cup low sodium vegetable broth
- 2 garlic cloves
- ¼ cup nutritional yeast
- ¼ tsp sea salt
- 2 tbsp lemon juice
Instructions
- Place all ingredients into a high speed blender or food processor
- Blend until a pesto consistency forms (slightly chunky, not smooth)
- Add to your favorite pasta dish, salad, on toast, or as a pizza spread. Lasts in the fridge for up to 5 days.
- You can keep the pesto raw or cook on low for a few minutes. I like mine uncooked but it's up to you.
