Vegan Basil Pesto Recipe
This vegan cashew pesto sauce is seriously one of my best vegan recipes so far! Yum!!
I’m a life long pesto lover. I love pesto in all it’s types and flavors, particularly basil pesto. But one thing I obviously avoid now is the diary in said pesto, and this broke my heart initially.
But it didn’t take me long to figure out that I could simply replace the dairy with soaked cashews and end up with a basil pesto that is even better than the dairy version I used to love so much!
In fact, if nobody told me there were cashews in there, I never would have guessed. The flavor is nearly identical to the dairy based stuff. In fact, it’s the best pesto I’ve made to date!
I hope you’ll enjoy it to. 🙂
YOU MIGHT ALSO ENJOY THIS VEGAN RECIPE:
VEGAN BASIL PESTO RECIPE:
A delicious, dairy free pesto that's super easy to make and will leave you wanting more! This could seriously be my best pesto recipe yet!
- 2 cups fresh basil (firmly packed for measuring)
- 1 cup cashews (soaked overnight)
- 2 tbsp. garlic powder
- 1 tsp. salt
- 1 cup olive oil
Soak the nuts overnight in some fresh water and then drain the water off. The yield the next day will be more than a cup, but that's okay. Use them all in this recipe.
- Combine all ingredients in a food processor and blend until smooth. You can adjust the salt and garlic to your liking or even the oil if you want a runnier consistency. But these measurements make a good pesto sauce as is. The rest is up to your personal tastes.
If this makes too much for you to use up right away, freeze in an ice cube tray. Once frozen, pop out the cubes and transfer to a freezer-safe container for storage. You can freeze this up to 6 months.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.