Nutritional yeast gives this vegan pesto a cheesy flavor, while cashews make it creamy. For a nuttier flavor, use dry-roasted cashews or toast them yourself in the oven before processing. Smear this simple spread on sandwiches, toss with warm pasta, or use it as dip for crudités.

Hilary Meyer
Source:, July 2018


Ingredient Checklist


Instructions Checklist
  • Combine basil, garlic, cashews, lemon juice, nutritional yeast, salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides as needed. With the motor running, add oil and continue to process until well combined.



To make ahead: Place a piece of plastic wrap directly on the surface and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.

Nutrition Facts

81.2 calories; protein 1.2g 2% DV; carbohydrates 2.3g 1% DV; exchange other carbs; dietary fiber 0.4g 2% DV; sugars 0.4g; fat 7.8g 12% DV; saturated fat 1.2g 6% DV; vitamin a iu 224.6IU 5% DV; vitamin c 2.7mg 5% DV; folate 7mcg 2% DV; calcium 11.5mg 1% DV; iron 0.5mg 3% DV; magnesium 15.1mg 5% DV; potassium 57.4mg 2% DV; sodium 117.5mg 5% DV; thiamin 0.3mg 33% DV.