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vegan pesto pasta with cashews recipe

Vegan Pesto Pasta with Cashews

This vegan pesto pasta is creamy, fresh, and full of basil flavor. Raw cashews replace cheese for a smooth texture, while a simple blanching step keeps the sauce bright green and rich without dairy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian-inspired / Plant-Based
Calories: 393
Ingredients Method Notes

Ingredients
  

For the pesto sauce
  • 2 cups fresh basil leaves tightly packed
  • ½ cup raw unroasted cashews
  • 2 garlic cloves roughly chopped
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon fine sea salt or to taste
  • ¼ teaspoon black pepper
For serving
  • 300 –400 g pasta spaghetti, linguine, or penne
  • ½ –1 cup reserved pasta cooking water as needed

Method
 

Prepare the basil
  1. Bring a pot of water to a boil. Prepare a bowl of ice water.
  2. Drop the basil leaves into boiling water for 15 seconds, then move them straight into the ice bath. Let cool for 3–5 minutes.
  3. Drain and squeeze very well to remove excess water.
Cook the pasta
  1. Cook pasta in well-salted water according to package instructions.
  2. Before draining, reserve at least 1 cup of the pasta cooking water.
Blend the base
  1. Add cashews, garlic, salt, and the blanched basil to a food processor. Pulse until roughly chopped.
Emulsify the sauce
  1. Run the processor continuously and slowly pour in the olive oil through the feed tube until smooth and creamy.
Finish the pesto
  1. Add nutritional yeast, lemon juice, and black pepper. Blend again for about 1 minute. Taste and adjust salt if needed.
Combine with pasta
  1. Return drained pasta to the warm pot. Add the pesto and ½ cup pasta water. Stir well.
  2. Add more pasta water little by little until the sauce coats the pasta smoothly.
Serve immediately
  1. Serve warm, with extra black pepper or vegan parmesan if desired.

Notes

  • Raw cashews give the smoothest texture. If your blender is not powerful, soak them for 4 hours or boil for 10 minutes.
  • Blanching the basil keeps the pesto bright green for several days in the fridge.
  • Store pesto in an airtight container for up to 5 days, or freeze for up to 3 months.
  • This pesto also works as a sandwich spread, pizza base, or dressing when thinned with lemon juice.