What's New?

  • Crockpot Pumpkin Pie Oatmeal

    Have pumpkin pie for breakfast without worrying about the excess sugars & carbs. This oatmeal contains warming fall [...]

  • Killer Guacamole With A Twist

    This guacamole recipe is about to change your life. Made with classic Middle Eastern spices, this guac has [...]

  • Mexican Cauliflower Rice

    Looking for a keto-approved, Whole-30, paleo, grain-free alternative to rice? This Mexican cauliflower rice is [...]

  • Raw Vegan Lemon Bars

    The best thing about a citrusy dessert, like these raw vegan lemon bars, is that the tartness balances the [...]

Simple Vegan Cashew Pesto

  1 rater(s)

Pesto is typically cheese-heavy, but we’ve changed the game with this recipe. It still has that fresh garlicky basil flavor without any cheese or olive oil. The cashews offer a buttery texture and a cheesy taste. Plus, they are more affordable than pine nuts!

  • Prep Time: 5m
  • Total Time: 5m


  • 1 c raw cashews
  • 2 garlic cloves, minced
  • 2 c fresh basil, loosely packed
  • 4 tbsp. nutritional yeast
  • 2 tbsp. freshly squeezed lemon juice
  • 1/2 tsp. sea salt
  • 1/4 c filtered water


  1. Add all of the ingredients to a food processor or high-speed blender and blend until smooth. You may need to add another 1/4 cup of water if the pesto is too thick.
  2. Spoon the pesto over some zucchini noodles or use it as a dip for some celery sticks or mini sweet peppers.
  3. Store it in an airtight container in the fridge for up to one week. You can also freeze it for up to six months.