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4.95 from 35 votes

Vegan Cashew Pesto Pasta

Takes less than 20 minutes to whip up this Vegan Cashew Pesto Pasta, but it will taste like you worked all day in the kitchen. Perfect for the lazy gourmet! 
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Author: Sam Turnbull

Ingredients

  • 1 lb pasta (any shape), gluten-free if preferred
  • 1 bunch fresh basil (1 cup) (save some leaves for garnish)
  • ¾ cup cashews raw or roasted
  • ¼ cup olive oil
  • 2 cloves garlic
  • 2 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper

Instructions

  • Bring a large pot of water to a boil, and then cook the pasta according to the package directions.
  • Add the basil, cashews, olive oil, garlic, nutritional yeast, lemon juice, salt and pepper into a food processor. Pulse until everything is ground into a paste, but it still has a bit of texture, stopping to scrape the sides as needed.
  • Add the pesto to the pot with the pasta and toss until well combined. Serve hot with a few leaves of basil for garnish.

Notes

Make-ahead/free: the pesto can be prepped and stored in an air-tight container in the fridge for up to 5 days or frozen.

Nutrition

Calories: 607kcal

Find it online:

https://itdoesnttastelikechicken.com/vegan-cashew-pesto-pasta/