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Homemade vegan pesto in a white bowl on a marble table.

The Best Dairy-Free Pesto

  • Author:
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Category: Sauces
  • Cuisine: Italian
  • Diet: Vegan


Basil, cashews, miso, lemon juice, and EVOO are all you need to make the best vegan pesto in under 10 minutes.


  • 3 packed cups basil leaves (about 1 large bunch)
  • 1/3 cup raw cashews
  • 1 medium garlic clove, roughly chopped
  • 2 teaspoons white miso
  • 2 teaspoons lemon juice
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1/3 cup extra virgin olive oil


  1. In a food processor (see below for blender instrux), combine the basil, cashews, and garlic. Pulse until everything is broken down.
  2. Then add miso, lemon juice, salt, and pepper. With the motor running, gradually stream in the oil and puree until smooth. Taste and adjust the seasonings, if needed.


Although a food processor is best, you can make pesto in a blender: combine all the ingredients in the blender at once and puree until smooth, stopping to scrape down the sides often. This method may require a bit more oil.


  • Serving Size: 2 tablespoons
  • Calories: 107
  • Fat: 11 g
  • Carbohydrates: 2.1 g
  • Protein: 1.2 g

Keywords: vegan, pesto, basil, cashews, italian

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