Dairy Free Cashew Pesto

Traditional pesto is made with basil, olive oil, pine nuts and Parmesan cheese. This Dairy Free Cashew Pesto offers a refreshing difference, and is packed full of nutrition. Perfect as a dip, spread or salad dressing, and great with zuchetti for a protein and nutrient rich vegetarian meal.


  • ¾ cup raw cashews
  • 1 cup fresh basil
  • ½ cup cold pressed extra virgin olive oil
  • 2 heaped tablespoons of nutritional yeast
  • The juice of ½ lemon, or more to taste


  1. Soak ½ cup cashews in boiling water for 10-15 minutes or until soft. Drain.
  2. Add soaked cashews, basil, olive oil, nutritional yeast and lemon juice and blend until well combined.
  3. Add remaining cashews and blitz quickly, depending on desired “chunkyness”.
  4. Taste test and add more lemon juice if required.
  5. Store in an airtight glass container in the fridge for 5-7 days.

What is your favourite use for pesto?


  1. Jess

    I’ve been told to cut out yeast from my diet, will this recipe work without the yeast or can I substitute it with something else?

  2. Steph

    With nutritional yeast it won’t taste as cheesy. Please be mindful that nutritional yeast is very different to what you have been told about – it’s a deactivated species that is not at all infectious.

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