This vegan roasted cashew and Thai basil pesto is bright, garlicky, and nutty in a way regular pesto never is. Roasted cashews and nutritional yeast bring the richness, packed Thai basil brings an anise-scented lift, and olive oil carries it all. Ten minutes of prep and the food processor does the rest.
Tired of the same old pesto? Get ready to awaken your taste buds! This isn’t your average basil pesto. We’re swapping traditional ingredients for a bold, modern twist that’s completely vegan and packed with flavor. The creamy roasted cashews provide a rich, buttery base, while Thai basil brings a unique, slightly spicy, anise-like kick. Combined with the cheesy, savory flavor of nutritional yeast, this sauce is an absolute game-changer for your weeknight pasta, sandwiches, or grain bowls. Best of all, it comes together in under 10 minutes!
Ingredients
• 4 cloves garlic
• 1 cup / 30g (1.06 oz) Thai basil, packed
• 2/3 cup / 90g (3.17 oz) roasted cashews
• 1/2 cup / 30g (1.06 oz) nutritional yeast
• 1/4 tsp / 1.5g (0.05 oz) salt
• 1/2 tsp / 1g (0.04 oz) black pepper
• 1/3 cup / 80ml olive oil
Instructions
1. Combine the garlic, packed Thai basil, roasted cashews, nutritional yeast, salt, and black pepper in the bowl of a food processor or a high-speed blender.
2. Pulse the until they form a coarse, crumbly paste, scraping down the sides of the bowl as needed.
3. With the processor or blender running on low, slowly stream in the olive oil until the pesto is smooth and emulsified to your desired consistency.
Nutritional Information
• Nutrition Information
• Serves: 3
• Serving Size: 1/4 cup (960 ml)
• Calories: 169
• Fat: 8g
• Carbohydrates: 12g
• Protein: 17g
• Fiber: 2.5g
• Sugar: 1g
• Sodium: 204mg
Pro Tips
• For a classic Italian pesto, swap Thai basil for Genovese basil, roasted cashews for toasted pine nuts, and reduce the garlic to 2 cloves.
• To keep your pesto vibrantly green, briefly blanch the basil leaves in boiling water for 15 seconds, then immediately plunge them into an ice bath before processing.
• Store leftover pesto in an airtight jar in the refrigerator. Pour a thin layer of olive oil over the top surface to prevent browning for up to one week.
• For a nut-free version, substitute the roasted cashews with an equal amount of roasted sunflower seeds or pepitas.
FAQ
Q: Can I make this pesto nut-free
A: Yes, for a delicious nut-free version, you can substitute the 2/3 cup (720 ml) of roasted cashews with an equal amount of roasted sunflower seeds or pepitas.
Q: What makes this pesto creamy and cheesy without dairy
A: The creaminess comes from the roasted cashews, which provide a rich, buttery base. The cheesy and savory flavor is achieved by using nutritional yeast, a popular vegan substitute for Parmesan cheese.
Q: How do I store this pesto and keep it from turning brown
A: Store leftover pesto in an airtight jar in the refrigerator. To prevent browning and keep it fresh for up to one week, pour a thin layer of olive oil over the top surface before sealing the jar.
Q: Is this vegetarian pesto a good source of protein
A: Absolutely. Thanks to the combination of roasted cashews and nutritional yeast, a single 1/4 cup (960 ml) serving of this pesto provides 17 grams (0.6 oz / 17 g) of plant-based protein.
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Vegan Roasted Cashew and Thai Basil Pesto
Ingredients
Method
- Combine the garlic, packed Thai basil, roasted cashews, nutritional yeast, salt, and black pepper in the bowl of a food processor or a high-speed blender.
- Pulse the until they form a coarse, crumbly paste, scraping down the sides of the bowl as needed.
- With the processor or blender running on low, slowly stream in the olive oil until the pesto is smooth and emulsified to your desired consistency.
