Creamy Cashew Pesto

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.

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.

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.
• 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.

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:

1. Soak the cashews for 1–4 hours and rinse thoroughly before blending.
2. 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.

1. Bring a large pot of water to a boil.
2. Add the peeled garlic cloves and boil for 2 minutes.
3. Add the basil leaves and boil for 30-45 seconds, just until bright green. Strain in a metal strainer and rinse with cold water.
4. 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.
5. Add the basil, lemon juice, and olive oil. Blend until smooth and creamy, scraping down the sides as needed.
6. 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.
7. Keeps in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

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