Cheesy Vegan Pesto
This vegan pesto recipe is easy to make with flavorful ingredients like cashews, nutritional yeast, and miso paste for a cheesy fermented taste. This plant-based pesto is perfect for vegan pesto pasta, a pesto pizza, and served as a dip or spread on a dairy-free snack board. It can be made with spinach, basil, or a combination of the two which makes this the perfect recipe for any time of year. You’ll be shocked how easy it is to make your own homemade pesto!
Ingredients
- 1/4 cup cashews unroasted and unsalted
- 2 1/2 cups shredded fresh spinach or replace as much of this as you want with basil
- 3/4 cup shredded fresh basil
- 1/3 cup olive oil
- 2 Tbsp nutritional yeast
- 1 Tbsp white miso paste
- 2 cloves garlic minced
- 1 tsp sea salt
Instructions
- Place the cashews in a small food processor and pulse until a light fluffy dust remains.
- Then, add the rest of the ingredients to the food processor and blend on a low setting, stopping to scrape the sides as needed, until all ingredients are minced and well-incorporated.
- Use this pesto on bread, pasta, pizza, or straight out of the food processor. Store leftovers in an air-tight container in the fridge for up to 5 days or the freezer for up to 2 months. Enjoy!
Nutrition
Serving: 1TbspCalories: 103kcalCarbohydrates: 3gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 9gSodium: 406mgFiber: 1g
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