Parmesan-Free Cashew Pesto

Fresh basil pesto needs no parmesan for deliciousness. Healthy fat from blended cashews combined with the fresh leaves make pesto a magic topping for pasta, sandwiches, tabouli, and many other delicious vegan dishes. Prep and cook time: 10 min. Servings: 4

  • 1/2 cup raw cashews
  • 1/4 cup water
  • 1 small garlic clove or 1/2 tsp of garlic powder
  • 6 oz silken tofu (half of a 12 oz vaccuum pack)
  • 1/4 tsp sea salt (optional)
  • 1 Tbsp white wine vinegar or the juice of 1 fresh lemon
  • 2 cups fresh basil leaves


  1. In a food processor or Vitamix, combine the cashews and water until only small flecks of cashews remain.
  2. Add the garlic and blend
  3. Add the tofu and blend
  4. Add the sea salt and vinegar/lemon juice
  5. Add the basil leaves
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