Creamy Vegan Pesto, Oil-Free


I love the flavor of basil and garlic blended today. But pesto has so much oil! Our Pesto recipe uses creamy cashews and no oil. It’s rich and delicious.


4 cups loosely packed leaves of basil or arugula
3/4 cups cashews – soaked overnight, rinsed and drained
4-5 fresh garlic cloves
1/2 cup nutritional yeast
1/2 teaspoon ground black pepper
salt optional/to taste
1/2 cup water


Put all the ingredients in a high powered blender and blend until creamy. This pesto may be tossed cold with raw zucchini noodles, or heated and topped on your favorite pasta, veggies or spread on flatbread. This pesto is so good you just may want to eat it with a spoon!

Pesto will last 3-4 days in the refrigerator.

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