dairy free pesto

A vegan pesto recipe that is so simple to make with only 5 ingredients ( + salt/water ). Cashews are used in place of pine nuts and cheese for a budget friendly option. Oil free.

Simple Vegan Pesto

raw cashews

garlic

basil,

nutritional yeast

lemon juice

salt

water

pasta

To a food processor, add the cashews, garlic, basil, nutritional yeast, lemon juice, salt and 1/4 cup water. Process until smooth, adding more water as desired for a thinner consistency. 

If serving with pasta, cook the noodles according to package instructions, then toss with the pesto, adding more water as needed to thin the pesto.

Store in the refrigerator for up to 1 week. Pesto also freezes well for up to 6 months. I freeze it in an ice cube tray, then pop the cubes out and stick them in a ziplock freezer bag or container.

A gloriously green pesto made with peas and cashew nuts. A quick and tasty pasta sauce.

Pea Pesto

225 g (8 oz) frozen peas

basil

garlic, crushed

vegan parmesan, grated (optional, you can add more nuts)

cashew nuts

vegan cream cheese

olive oil

salt & black pepper

How to make the most delicious healthy Vegan Spinach Pesto that is dairy-free, oil-free, gluten-free and made with wholesome ingredients like fresh spinach, peas, roasted pecans and Italian seasoning for extra flavor! Goes great as a side dip for veggies or mixed into pasta or as a pizza base!

Vegan Spinach Pesto (Oil-free)

(35 grams) pecans

(90 grams) water

(140 grams) cooked peas (I used frozen)

(30 grams) fresh lemon juice lemon

Italian seasoning

sea salt

scale.

Lightly toast the pecans in a small pan over medium heat for a few minutes, stirring often. Watch closely so they don&#039;t burn! Once they start smelling fragrant and looking toasty, they are done. You have to be very careful or they can go from fragrant to burnt, quickly.

Add the frozen peas (straight from the bag) to the microwave or stove to warm up. I did 1 minute in the microwave. You don&#039;t want to add them frozen or it will be difficult to process.

Add all of the ingredients, except the spinach, starting with the water first, into a food processor. I tested with both a wide blender and a food processor and found the food processor works much better because of the space being wider.

Pulse until thick and creamy, scraping the sides down often many times in the beginning, as needed, getting it roughly smooth.

Add the spinach and process until very smooth and creamy, as pictured. I like mine really smooth. Taste and add any additional salt/spices, if desired. Should be smooth, delicious, tart, savory and a touch of sweetness from the peas!

Serve with homemade tortilla chips, veggies, over pasta or as a base for pizza to make a pesto pizza!

Top 3 dairy free pesto recipes from across the web

The most viewed dairy free pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Simple Vegan Pesto

Pea Pesto

Vegan Spinach Pesto (Oil-free)

Top 3 dairy free pesto recipes from across the web

The most viewed dairy free pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Vegan Pesto

Pea Pesto

Vegan Spinach Pesto (Oil-free)

The most viewed dairy free pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine