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vegan cashew pesto in a white bowl

Vegan Cashew Pesto (Easy & Oil free)

  • Author: avocadocentric
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings 1x
  • Category: Sauce, Spread, Dip
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan


This homemade vegan cashew pesto is oil free, quick, & easy to make! It's dairy free, gluten free, perfect for pesto pasta!


  • 3/4 cup raw cashews
  • 2 cups fresh basil (loosely packed)
  • 1/2 cup baby spinach (loosely packed)
  • 1/4 to 1/2 cup water (start with 1/4 cup and adjust as needed)
  • 2 to 3 garlic cloves
  • 3 tablespoons nutritional yeast
  • 2 to 3 tablespoons lemon juice
  • 1 teaspoon brown mustard or dijon mustard
  • 1/2 teaspoon salt (adjust to taste)


  1. Add all the ingredients to a food processor and process until you achieve a smooth texture, scrape the sides as needed. Start with less water and gradually add more until you reach the desired consistency. 
  2. Use it immediately or store it in the fridge for 30 minutes for the flavors to develop before serving. 


I recommend using a food processor instead of a blender for the pesto texture.

If the vegan cashew pesto is too thick, you can add more water slowly.  

Always adjust to taste and add more salt as needed! 


  • Serving Size: 6
  • Calories: 112
  • Sugar: 1g
  • Sodium: 224.2mg
  • Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 7.2g
  • Fiber: 1.1g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: vegan spinach pesto, cashew pesto, dairy free cashew pesto, homemade vegan pesto