Author: This vegan pesto recipe is rich, vibrant, and packed with fresh basil flavor, just like traditional basil pesto, but completely dairy-free. Made with cashews and nutritional yeast instead of Parmesan cheese, it's creamy, garlicky, and ready in minutes. Perfect for pesto pasta, sandwiches, pizza, meal bowls, and more.
Homemade pesto is one of summer's greatest pleasures. It's one of those recipes that's incredibly simple, but somehow tastes so much better when you make it yourself. This vegan pesto has all the classic basil-forward flavor you love, but without the Parmesan. Instead, I use nutritional yeast for savory cheesiness and cashews to make it extra creamy and more budget-friendly than traditional pesto. While pine nuts are traditional and delicious, they can be pricey and can be tricky to find fresh, so cashews are usually my go-to. I also use less oil than many traditional pesto recipes, replacing some of it with water. As the pesto blends, the water and oil emulsify, creating a rich, creamy sauce that lets the fresh basil shine.
Why This Vegan Pesto Is Better Than Store-Bought
- Fresh basil flavor: Grocery store pesto just can't compete with the bright, fresh basil flavor of homemade.
- Cheesy without dairy: Cashews and nutritional yeast add rich, savory umami flavor, no cheese needed.
- Creamy, but not heavy: I use less oil than traditional pesto and blend in a little water for a lighter sauce that's still rich, creamy, and packed with flavor.
Ingredients for Vegan Pesto
- Fresh basil leaves: If you grow your own basil or have access to a farmers market, it's fun to play around with different varieties, but Genovese basil is the classic.
- Cashews: Be sure they're raw, not roasted, for the creamiest results.
- Nutritional yeast: Adds cheesy, savory flavor without dairy.
- Fresh lemon juice: Brightens everything up and helps the pesto maintain its color.
- Garlic: Just enough for a subtle garlicky flavor without overpowering the basil.
- Salt and black pepper: Adjust the amounts to your tastes.
- Olive oil: An aromatic extra-virgin olive oil is especially good here!
- Water: Helps thin the pesto while keeping it lighter and extra creamy.
How to Make Vegan Pesto
- Blend the Base: Add the basil, cashews, nutritional yeast, lemon juice, garlic, salt, and black pepper to a food processor. Pulse to finely chop, scraping down the sides as needed.
- Add the Oil: With the food processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy. Add a splash of water as needed to thin it to your desired consistency. Taste and add more salt, lemon juice, or black pepper if you'd like.
Tips and Variations
- Try other nuts: Traditional pesto uses pine nuts, which you can absolutely use if you'd like, or try swapping in walnuts.
- Make it nut-free: Swap the cashews for sunflower seeds or pumpkin seeds.
- Don't over-process: Pulse until smooth but still slightly textured. Over-blending can make the basil lose some of its bright flavor.
- Make a more traditional pesto: Skip the water and add more oil to thin.
- Keep it bright green: If your basil is wet after washing, dry it thoroughly before blending. Excess moisture can dull the color and shorten shelf life.
- Oil-free option: Omit the olive oil and use additional water to thin the pesto. The texture won't be quite as rich, but it will still be creamy and flavorful.
Ways to Use Vegan Pesto
Here are some of my favorite ways to use it:
- Tossed with pasta or gnocchi
- Dolloped onto baked potatoes
- Stirred into pasta salad
- Spread onto sandwiches or wraps like my Vegan BLT
- Drizzled over meal bowls
- Swirled into soups (try it with My Go-To Vegan Tomato Soup Recipe!)
- Spread on toast with sliced tomatoes
- Spread on pizza
- Tossed with roasted vegetables
Storage and Freezing
- Fridge: Store vegan pesto in an airtight container in the fridge for up to 5 days. For best freshness, press plastic wrap directly onto the surface before sealing to help prevent browning.
- Freezer: Freeze pesto in ice cube trays, then transfer the cubes to a freezer-safe bag or container for up to 3 months. You can thaw the cubes in the fridge or stir them directly into hot pasta.
If you try this vegan pesto recipe, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Pesto Recipe (Creamy, Easy & Better Than Store-Bought)
Servings: (about 1 cup / 240 mL total)
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Ingredients
- 2 cups (1.6 oz) fresh basil leaves, loosely packed
- ¼ cup raw cashews, (or pine nuts or walnuts)
- ¼ cup nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 small clove garlic
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- ¼ cup olive oil
- 2 - 3 tablespoons water, as needed to thin (or more olive oil)
Instructions
- Blend the base: Add the basil, cashews, nutritional yeast, lemon juice, garlic, salt, and black pepper to a small food processor. Pulse until the mixture is finely chopped, scraping down the sides as needed.
- Add the oil: With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. If needed, add 2-3 tablespoons water (or a little extra olive oil) to thin to your desired consistency.
- Taste & adjust: Taste and adjust with more salt, lemon juice, or black pepper as needed.
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