Vegan Basil Pesto Sauce

Homemade, creamy vegan pesto sauce made with fresh basil, cashews, nutritional yeast and lemon juice. Absolutely delicious! Add it to your pastas, salads, sandwiches, pizzas and more.

Serves 6 | Prep time: 10 mins | Cooking time: 5 mins


  • 100g fresh basil leaves (2 cups with leaves packed in)
  • 150g (1 cup) raw cashews
  • 2 garlic cloves
  • 4 Tbsp nutritional yeast powder
  • 1-2 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 2 Tbsp water (or more depending on your blender)


  1. Roughly chop the garlic. In a non-stick pan, dry roast the cashew nuts and the garlic for about 3 to 5 minutes. This will help bring out the sweet flavour of the garlic.
  2. To a blender, add all the ingredients and blend until smooth and creamy. If your blender is not a high-speed blender, you may need to add some cold water to help with the blending process.

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StartersSaladsItalianGluten Free

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