Cashew Basil Pesto

Vegan, gluten-free


  • 3/4 cup raw cashews
  • 1 cup fresh basil (or more to taste)
  • 1-2 cloves garlic
  • 2 Tbsp. nutritional yeast
  • Juice from 1/2 lemon
  • 1/8 tsp. salt
  • 1/4 cup vegetable broth
  • 1/4 cup olive oil (or use all vegetable broth for oil free)


Soak the cashews 4 hours or overnight, then rinse and drain.
Add all ingredients to a food processor or high speed blender, and blend until desired consistency.
Taste and adjust seasonings if necessary.
Add more lemon juice, broth, or olive oil if you’d like a thinner consistency.
Keeps about 3 days covered in the refrigerator.


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