Vegan Cashew Pesto

Craving pesto but eating plant-based? This vegan cashew pesto has all the benefits of a classic basil pesto… without the cheese.

You want to eat basil pesto, but you eat plant-based? Unfortunately, this classic emerald sauce is traditionally made with parmesan cheese. It’s not much, but it adds an incomparable flavor note. But can you make a vegan pesto? Just like there’s vegan nacho cheese and vegan parmesan cheese, don’t worry! There is vegan pesto. And it’s damn good too. Here we’ve used our favorite nuts to whip up a version of vegan cashew pesto: they deliver Parmesan-like goodness. And we have a secret ingredient to deliver that cheesy taste.

What is basil pesto? How do you make it vegan?

Basil pesto is a sauce that originated in Italy. Pesto comes from a word that means pounded, so it can refer to any sauce that’s pounded or mashed. There are many types of pesto, but basil pesto remains the most popular pesto in Italy and around the world. Here are the ingredients for a classic basil pesto:

• Fresh basil leaves
• pine nuts
• Garlic
• parmesan cheese
• olive oil
• Salt

Now, to make a vegan sauce, you need to replace the parmesan with something that has cheesy taste and flavor as well as adding texture. Here are the ingredients for this vegan cashew pesto:

• Fresh basil leaves
• Cashew
• Garlic
• miso!
• olive oil
• Salt

Light miso (white miso) is used here to achieve a flavor complexity in this pesto that mimics Parmesan quite well. Interestingly, miso is a Japanese ingredient, not Italian…

wait, what is miso?

Miso is a Japanese ingredient: It’s a fermented soybean paste that’s packed with nutrients and savory flavor. This may sound strange if you’ve never had miso before, but before you write it: the taste is unbelievable. Have you ever eaten miso soup? It’s flavorful, hearty, salty and super complex. If you’re vegan, you’ve probably cooked with it because it mimics the taste of meat so well. It’s full of umami, the so-called fifth taste, which is the definition of savory. You’ll find umami in meat, mushrooms, cheese… and of course, miso!

Alex and I love to cook plant-based and vegan dishes, and you’ll see us use a little bit of miso to replace the cheese flavors. Want more with miso? Try these 10 easy miso recipes.

How to make vegan cashew pesto

Traditionally, basil pesto is prepared using a mortar and pestle to grind the ingredients together. You can also make pesto in a blender or food processor. You just mix all the ingredients and then add the olive oil until the sauce turns creamy.

This vegan cashew pesto is naturally made with cashew nuts. Pine nuts are traditional in basil pesto, but they can be quite expensive here in the United States. Now you can also use pine nuts or even walnuts in this pesto: and it should taste pretty similar. Honestly, you can use any type of nut you prefer. Another feature we added to our Vegan Cashew Pesto is a a squeeze of lemon juice. Using an acid helps enhance the flavors (this is often useful for mimicking cheese too!).

How to prepare vegan cashew pesto:

• In a dry skillet, toast the walnuts for a few minutes, stirring frequently, until fragrant.
• Place cashews, miso, garlic, fresh basil, and lemon juice in a food processor. Turn it on and add the olive oil in a steady stream.

That’s it! Store your vegan pesto in the fridge or freeze it for a few months.

How to freeze pesto

One of the best ways to store homemade vegan cashew pesto is to freeze it. Of course, this is assuming you don’t eat it all at once (how can you resist?)! How to freeze pesto:

• Pour the vegan pesto into separate cubes from an ice cube tray.
• Freeze for a few hours until firm. Then remove the cubes and place in an airtight freezer-safe container.
• To thaw pesto, place a frozen cube in a container and allow to come to room temperature on the counter or in the refrigerator.

How to store fresh basil

Growing basil at home is not only a lot cheaper than store bought, it’s just more fun! Basil is our top herb to grow because it adds aromatic flavor to such a wide variety of recipes. If you want to grow your own basil plant, we have a step-by-step guide: How to grow basil.

Here’s a tip for storing fresh basil for this vegan cashew pesto! If you harvest sprigs from your basil plant and bring them indoors, they will wilt very quickly if you put them on the counter. Instead, find a large marble pot and put some water on the bottom. Then place the basil stems in, cut side down. Add the top and it stays fresh in the fridge for 3-5 days! More information here: How to store basil.

How do I use vegan cashew pesto?

Of course, we could think of a mile-long list of uses for pesto! Here are some of our favorite ways to use vegan pesto:

How would you use it?

Let us know in the comments below!

This Vegan Cashew Pesto Recipe is…

Vegetarian, vegan, gluten free, plant based and dairy free.