Creamy Cashew Pesto

Name: Creamy Cashew Pesto
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 3 large cloves garlic, peeled (or ¼ teaspoon + ⅛ garlic powder); 2 (1.5-ounce) containers fresh basil; ½ cup raw cashews (soaked for 4 hours and rinsed); 1/4 teaspoon fine mineral or sea salt; 1/4 teaspoon granulated onion; 1/4 cup extra virgin olive oil; 2 teaspoons fresh lemon juice (from 1/4 lemon); Optional:; (1-2) 1” cubes Parmigiano-Reggiano (omit for vegans)

ByChelsea Allard April 17, 2026

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This cashew pesto is a vibrant, dairy-free twist on a beloved Italian classic. Made with cashews instead of pine nuts, it’s rich, creamy, and completely plant-based. Whether you’re spooning it over pasta, using it as a dip, or spreading it on crunchy toast, this healthy cashew pesto recipe offers all the flavors you love without shady ingredients.

A shallow mug of cashew pesto with basil leaves and cashew nuts around it.

Cashew pesto is an American remix of everyone’s favorite Italian basil sauce. Classic pesto uses pine nuts and Parmigiano-Reggiano, but this version includes soaked raw cashews for a thick, velvety texture without the cheese—but you can add some if you like—I won’t judge. 😉

Native to South America, cashews blend beautifully with fresh basil, olive oil, garlic, and lemon juice to create a sauce that’s just as flavorful and healthier than store-bought options.

If you love pesto as much as I do, be sure to try my Fresh Basil Pesto with Walnuts for a slightly different variation.

Table of Contents:

Why You’ll Love Cashew Pesto

Quick & Easy – Only 10 minutes of active time.
Economical – Cashews are less expensive and easier to find than pine nuts.
Versatile – Use as a pasta sauce, dip, or spread on toast or wraps. My family loves Pesto Spaghetti Squash. Check out my guide for How to Cook Spaghetti Squash if you’ve never tried it.
Healthier than store-bought – No rancid or pro-inflammatory oils or preservatives, only fresh, whole ingredients.
Gluten-free, dairy-free, vegan, and freezer friendly
Yields over 1 cup – Perfect for meal prep or freezing for later.

Bowls of ingredients on a counter, including raw cashews, olive oil, salt, and fresh basil.

Ingredients & Substitutions

RAW CASHEWS – Cover and soak the cashews in water for 1–4 hours for the creamiest texture. Drain and rinse them before blending.
FRESH BASIL – Use at least 3 ounces (about 3 packed cups), though 5 ounces yields a deeper flavor. It may look like a lot, but it blends down to the perfect amount.
EXTRA VIRGIN OLIVE OIL – Adds body, richness and healthy fats. Avocado oil is a flavorless alternative.
GARLIC – 2 to 3 large cloves. Blanching them is optional, but it mellows the sharpness. If you don’t have fresh garlic, substitute with 1/8 teaspoon of garlic powder per clove.
LEMON JUICE – Adds brightness. The slight acidity balances the richness of the nuts and acts as a natural preservative.
GRANULATED ONION & SALT – To round out the flavors.
PARMIGIANO-REGGIANO (OPTIONAL) – Non-vegans and cheese lovers will love the extra umami flavor.

Recipe Tips

For the creamiest cashew pesto with a bright, vibrant green color, take advantage of these simple techniques:

Soak the cashews for 1–4 hours and rinse thoroughly before blending.

Blanch the basil and garlic – A quick boil and rinse helps:

Prevent oxidation, keeping the pesto green longer.
Adds moisture to help with emulsification.
Soften the garlic’s sharpness for a smoother taste.

Short on time? You can skip these steps and add 2–4 tablespoons of water when blending to help achieve a smooth texture, but it won’t be as creamy.

If you love how creamy this pesto is, you might also like my homemade cashew cream. It’s another dairy-free base that works in soups, sauces, and desserts.

How to Make Cashew Pesto

If you’re skipping the blanching, begin at Step 4.

Bring a large pot of water to a boil.
Add the peeled garlic cloves and boil for 2 minutes.
Add the basil leaves and boil for 30-45 seconds, just until bright green. Strain in a metal strainer and rinse with cold water.
In a food processor, combine the soaked cashews, blanched garlic, salt, granulated onion, and cheese (if using). Process on high, into a fine crumb texture, about 15 seconds.
Add the basil, lemon juice, and olive oil. Blend until smooth and creamy, scraping down the sides as needed.
Use the pesto immediately, or transfer to a glass jar for storage. Press a piece of parchment paper over the surface before sealing to help preserve freshness.
Keeps in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

A turquoise bowl of creamy pesto with cashews next to it and a bamboo serving spoon.

If you’ve got leftover pesto, salmon with pesto sauce is another delicious way to enjoy it.

And if fresh Italian flavors are your thing, be sure to check out my Gremolata sauce—it’s made with parsley, garlic, lemon zest, and olive oil.

FAQs

Can I make pesto with cashew nuts?

Yes! Cashew pesto is a delicious alternative to traditional pesto. Soaked cashews blend easily and add a rich, creamy consistency—perfect for dairy-free or vegan diets.

How does cashew pesto differ from regular pesto?

Traditional pesto includes pine nuts and Parmigiano-Reggiano cheese, while cashew pesto swaps in soaked cashews and skips the cheese (unless you choose to add it). The result is a thick, creamy, vegan pesto that’s just as flavorful.

Can cashews be substituted for pine nuts in pesto?

Absolutely. Cashews are often more affordable and accessible than pine nuts. Their mild flavor works beautifully with basil and garlic, making them an ideal choice for a creamy pesto sauce.

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