Easy Vegan Cashew Pesto


If you're looking for a simple, 6 ingredient, kinda low fat vegan pesto, then look no further! One of my favorite parts of summer is that all the fresh herbs and produce that are growing so abundantly and my diet becomes much more rich in fresh fruits and veggies. I got a large box of basil this week for less than $4 so I decided to make lots of pesto! This is more of a pesto spread rather than a pasta sauce, so if you're looking for a consistency better suited for pasta, then see the note below.

Lastly, if you're worried about getting your pesto fix for the winter months, this recipe should also hold up really well to freezing in ice cube trays and de thawing when needed.




  • 2 cups basil 

  • 1/4 cup soaked cashews

  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 tbs nutritional yeast 
  • 3 tbs olive oil


  1. Place the basil in a food processor and pulse for about 30 seconds until well chopped. 

  2. Add the soaked cashews and continue pulsing until fully incorporated, another 30 seconds or so.

  3. Scrape down the sides and add the garlic powder, salt and nutritional yeast and pulse one last time until everything is fully combined.
  4. Slowly stream in the olive oil while the food processor is running to ensure the pesto emulsifies. 


This recipe makes a pretty thick pesto, which I like to eat over toasted bread. If you prefer a runnier pesto perhaps more suitable for serving over pasta, stream in another couple tablespoons of olive oil and process until creamy.