When it comes to quick and flavor-packed sauces that can elevate any dish, pesto stands out as a timeless favorite. Traditional pesto is typically made with basil, pine nuts, garlic, Parmesan cheese, and olive oil. But today, we’re turning tradition on its head—in the best possible way—with this Creamy Basil Cashew Pesto. Whether you’re vegan, dairy-free, or simply looking to try a new twist on an old favorite, this pesto is smooth, rich, and incredibly versatile.
In this blog post, we’ll walk through everything you need to know to make creamy basil cashew pesto at home: ingredients, preparation steps, storage tips, serving suggestions, and even variations. Let’s get into it.
Why You’ll Love This Creamy Basil Cashew Pesto
There are plenty of pesto recipes out there, but this one truly shines:
- Dairy-Free and Vegan-Friendly: Made without cheese, but still rich and savory thanks to nutritional yeast and creamy cashews.
- Budget-Friendly: Cashews are a more affordable option than pine nuts, yet offer a similar richness.
- Quick to Make: No cooking required—just 10 minutes and a blender or food processor.
- Customizable: You can tweak the flavor, texture, and ingredients to match your personal preferences or dietary needs.
- Freezer-Friendly: Make a large batch and freeze it in small portions for later.
Ingredients You’ll Need
To make creamy basil cashew pesto, gather the following ingredients:
Main Ingredients
- Fresh Basil (2 cups packed): Fragrant and the star of the show. Use fresh, not dried.
- Raw Cashews (¾ cup): Soaked for softness or lightly toasted for flavor.
- Garlic (2 cloves): Adds sharpness and depth.
- Extra Virgin Olive Oil (½ cup): Smooths out the sauce and adds richness.
- Water (¼ cup): Helps to thin the pesto for a smoother texture.
- Lemon Juice (2 tbsp): Brightens the flavor and balances the richness.
- Salt (¼ tsp): Enhances all the other ingredients.
- Black Pepper (¼ tsp): Adds subtle spice.
- Nutritional Yeast (2 tbsp, optional): Mimics the umami of Parmesan cheese.
Step-by-Step Instructions
Step 1: Prep the Cashews
If you’re short on time, you can use raw cashews as-is. But for the creamiest texture, soak them in warm water for 2 hours and drain. If you prefer a roasted flavor, toast them in a dry pan over medium heat for 3–5 minutes until golden and aromatic.
Step 2: Combine the Ingredients
In a food processor or high-speed blender, add the basil, cashews, garlic, lemon juice, salt, black pepper, and nutritional yeast (if using). Pulse several times to break everything down.
Step 3: Add Olive Oil and Water
With the machine running, slowly drizzle in the olive oil, followed by the water. Continue blending until the mixture is smooth and creamy. Stop occasionally to scrape down the sides and make sure everything is evenly processed.
Step 4: Taste and Adjust
Give your pesto a taste. Add more lemon juice for brightness, extra salt for punch, or a splash more olive oil for richness. Blend again briefly if you make adjustments.
Step 5: Store or Serve
Transfer the pesto to a clean jar or airtight container. If storing, drizzle a thin layer of olive oil on top to prevent oxidation. Keep it refrigerated for up to 5 days or freeze for up to 1 month.
Storage Tips
- Refrigerator: Store in a sealed glass jar with a layer of olive oil on top. Keeps fresh for 5 days.
- Freezer: Pour into ice cube trays and freeze. Once solid, transfer cubes to a ziplock bag. Use within 1 month for best flavor.
Variations and Substitutions
One of the great things about this creamy basil cashew pesto is its flexibility. Here are some easy swaps:
Nut Substitutes
- Almonds: Toasted almonds give a more earthy taste.
- Walnuts: Great for a robust, slightly bitter flavor.
- Sunflower Seeds: Excellent nut-free option.
Herb Variations
- Spinach + Basil: Use half spinach, half basil for a milder taste.
- Cilantro or Parsley: For a completely different flavor profile.
Add-Ins
- Red Pepper Flakes: For a spicy kick.
- Avocado: For an extra creamy texture.
- Parmesan Cheese: If you’re not dairy-free, traditional cheese works beautifully too.
How to Use Creamy Basil Cashew Pesto
This pesto goes far beyond just pasta. Here are some ways to use it:
1. Toss with Pasta
The classic option. Pair it with linguine, fusilli, penne, or even gnocchi.
2. Spread on Sandwiches or Wraps
Use it as a flavorful spread in veggie wraps, grilled cheese, or turkey sandwiches.
3. Dip for Veggies or Crackers
Serve as a dip for a veggie platter or use with pita chips or seeded crackers.
4. Drizzle on Roasted Vegetables
It complements roasted carrots, potatoes, zucchini, or sweet potatoes beautifully.
5. Swirl into Soups or Grain Bowls
Add a spoonful to creamy tomato soup or use it as a finishing drizzle on quinoa or rice bowls.
Chef’s Tips for Success
- Use Fresh Basil Only: Dried basil won’t deliver the same vibrant flavor.
- Don’t Over-Blend: Stop blending once the texture is creamy and smooth to avoid bitterness from over-processed basil.
- Balance Acidity: Taste before serving. Lemon juice can make or break the pesto. Add gradually.
- Thin Carefully: If you plan to use it as a pasta sauce, reserve a little pasta water to thin it instead of just using plain water.
Final Thoughts
This Creamy Basil Cashew Pesto is one of those recipes that becomes a staple in your kitchen after just one try. It’s fresh, flavorful, and incredibly adaptable to any dish or diet. Whether you’re looking for a new go-to pasta sauce, a sandwich spread, or a dip that brings something new to the table, this pesto has your back.
By swapping traditional ingredients with cashews and nutritional yeast, this version stays just as delicious while being friendly for vegans and those avoiding dairy. Try it once, and you’ll find yourself making double batches just to keep some on hand.
Creamy Basil Cashew Pesto
Description
This creamy basil cashew pesto is a rich, dairy-free twist on the classic Italian sauce. Made with fresh basil leaves, roasted cashews, garlic, lemon juice, and olive oil, it’s perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables. A quick and healthy recipe ideal for weeknight dinners or meal prep!
Ingredients
For the Pesto
Instructions
Prepare the Cashews
- If using raw cashews, lightly toast them in a dry pan over medium heat for 3-5 minutes, stirring constantly until golden. Let them cool. Alternatively, soak the cashews in warm water for 2 hours to make them extra creamy.
Blend the Ingredients
- In a high-speed blender or food processor, add the basil, cashews, garlic, lemon juice, salt, pepper, and nutritional yeast. Pulse until the ingredients are roughly chopped.
Add Olive Oil and Water
- While blending, slowly stream in the olive oil and then add water to adjust the consistency. Scrape down the sides as needed. Blend until the pesto is smooth and creamy.
Taste and Adjust
- Taste the pesto and adjust seasoning with more salt, pepper, or lemon juice as needed. For a thinner sauce, add a bit more water or olive oil.
Store or Serve
- Use immediately or transfer to an airtight container. Cover the surface with a thin layer of olive oil to keep it fresh. Store in the fridge for up to 5 days or freeze for up to 1 month.
Note
Cashew Options: Roasted cashews add more flavor, while soaked raw cashews give extra creaminess.
Nut Substitutes: Substitute cashews with almonds, walnuts, or sunflower seeds for different flavor profiles.
Storage Tip: Always seal tightly and add a thin olive oil layer to prevent browning.
Serving Ideas: Toss with pasta, use as a spread in wraps, or drizzle over grilled veggies, eggs, or avocado toast.
Make it Cheesy: Add Parmesan cheese or Pecorino Romano if not vegan.
