Homemade Vegan Pesto

Name: Only Recipes
Rating: 4.9 (1247 reviews)

This Homemade Vegan Pesto rivals anything you can buy in the store. Drizzle it over fresh pasta, grilled pizza, or hearty grain bowls!

Ingredients

multiply by

¼ cup raw cashews
2 cups packed fresh basil
2 tablespoons nutritional yeast
3 cloves garlic, roughly chopped
2 teaspoons lemon juice
⅛ teaspoon sea salt
2 to 4 tablespoons unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice

1
Place cashews in a bowl; cover with boiling water. Let soak for 30 minutes; drain. Place cashews in a food processor with the next five ingredients (through salt). Cover and process until nearly smooth, adding plant milk 1 tablespoon at a time to reach desired consistency, and stopping to scrape sides of the processor as needed.
2
To serve, toss 2 tablespoons of pesto with every 1 cup of hot cooked pasta. Or use as directed in recipes. Transfer extra pesto in an airtight container. Cover surface with plastic wrap; chill up to 2 days.