Vegan Basil Cashew Pesto

Active Time: 5 min
Total Time: 5 min
Servings: 4

This dairy-free basil pesto swaps the parmesan cheese for nutritional yeast and uses raw cashews instead of traditional pine nuts. I’m not exaggerating when I say this is truly the best pesto I’ve ever had! Great on pasta, pizza, sandwiches, or just smeared on a thick slab of freshly baked bread.

Ingredients

Basil Pesto
2 cups fresh basil
¼ cup raw cashews
2 tbsp olive oil
3 tbsp nutritional yeast
2 cloves of garlic
½ lemon, juiced
½ tsp salt

Preparation

Blend

Add basil, cashews, olive oil, nutritional yeast, garlic, lemon juice, and salt to a food processor or small blender cup and process until mixture becomes a thick, slightly chunky paste. If it’s too thick to blend thoroughly, add a tiny splash of water until you get the desired consistency. Store in an airtight jar in the fridge until ready to use.