Pesto is one of my favorite spreads. When I go out to eat and see a pesto sandwich on the menu, I’m probably 99.9% likely to order it.
And making vegan pesto at home is super easy.
This Vegan Cashew Pesto is one of my new favorites. I have made pesto with pine nuts and walnuts – but never cashews. And being vegan, you know I always have cashews on tap, so why not use them in a pesto?
In place of parmesan I used Go Veggie parmesan, but you could use nutritional yeast if that is all you have on hand.
This is perfect on a sandwich, over pasta or in a wrap. Check out my Chick’n Pesto Wrap to see how I used it.
Vegan Cashew Pesto
- 2 cups fresh basil
- 1/2 cup unsalted cashews
- 3-4 cloves garlic peeled
- 1/4 cup vegan parmesan
- 1/2 cup olive oil
- salt + pepper to taste
- Add basil, cashews, garlic, parmesan and olive oil to a food processor. Blend until combined.
- Scrape down the sides and add salt & pepper. Blend again until it reaches your desired consistency.