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vegan basil pesto in a bowl with basil on top

Vegan Basil Pesto

This easy vegan basil pesto is dairy-free and SO creamy delicious. All you need is a blender and 9 ingredients to make this homemade pesto from scratch!
5 from 5 votes
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Course: Vegetarian Sides
Cuisine: Vegan
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 servings


  • ½ cup raw cashews soaked 30 minutes in warm water
  • 1 small garlic clove or ½ tsp garlic powder
  • 2 tablespoon pine nuts or sunflower/pumpkin seeds
  • 1 tablespoon nutritional yeast
  • 2 tablespoon olive oil
  • 2 teaspoon fresh lemon juice
  • ½ cup tightly packed basil
  • 1 cup spinach or kale/arugula
  • 3 tablespoon water more or less for a thinner or thicker sauce
  • salt & pepper to taste


  • First, soak the cashews in warm water for 30 minutes to help soften them.
  • Then, add the soaked cashews, garlic, pine nuts, and nutritional yeast to a blender and blend for 1 minute to break up the hard ingredients first.
  • Next, add in the olive oil and lemon juice and blend until a smooth mixture is formed.
  • Then, add in the basil, and greens and blend until a thick paste forms.
  • As a final step, add in the 3 Tsp water to thin out the sauce. Add more water for a thicker sauce and less for a thinner sauce. Season with salt and pepper to your liking and blend again until smooth. Enjoy!


  • Pesto will keep in the fridge in a closed container for 3-5 days.
  • To store pesto in the freezer, pour it into ice cube molds, freeze, and store as cubes in a container in the freezer. When stored in the freezer this pesto will keep up to 1 month.


Calories: 196kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 9mg | Potassium: 230mg | Fiber: 1g | Sugar: 1g | Vitamin A: 863IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!