We’re throwing a pesto party, and you’re invited! With all the herby, savory goodness of traditional basil pesto, this CREAMY dairy-free pesto SAUCE is endlessly versatile and almost too easy. It comes together in just 5 minutes with 7 simple ingredients!
This sauce is delicious on everything from pasta to veggies and beyond. Let’s get pesto-ing!
How to Make Creamy Pesto Sauce, Dairy-Free!
This creamy pesto sauce is a twist on our Easy Vegan Pesto. It has similar ingredients, including basil, garlic, lemon juice, nutritional yeast, olive oil, and salt. The difference is that it heads in a creamy, cheesy, saucy direction with cashews and extra water, nutritional yeast, and salt.
To make it, simply blend everything in a powerful blender (so the cashews break down fully), and it’s ready to serve!
We hope you LOVE this dairy-free pesto sauce! It’s:
Creamy
Savory
Bright
Herby
Quick & easy
& SO versatile!
Enjoy it on pasta or drizzle over chicken, fish, veggies, or bowls!
More Herby Dairy-Free Sauces
- Herby Green Tahini Sauce (5 Minutes!)
- Magic Green Sauce (10 Minutes!)
- Easy Green Goddess Dressing (Plant-Based!)
- 6-Ingredient Vegan Tzatziki
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Creamy Pesto Sauce (Dairy-Free)
Ingredients
- 2/3 cup raw cashews*
- 2 cups (loosely packed) fresh basil leaves
- 3 Tbsp olive oil (for richness // if oil-free, add more water)
- 2-3 Tbsp lemon juice
- 2 Tbsp nutritional yeast
- 1 tsp sea salt
- 1 small clove garlic, peeled
- 1/2-2/3 cup water
Instructions
- Add all ingredients to a high-speed blender* (starting with the lesser amounts of lemon juice and water) and blend until smooth, scraping down the sides as needed. Taste and adjust, adding more cashews for richness/thickness, more nutritional yeast for “cheesiness,” more lemon juice for brightness, or more salt for overall flavor/balance.
- Leftover sauce will keep in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.
Notes
*Recipe as written makes ~2 cups.
*Adapted from our Creamy Vegan Pesto Pasta (30 Minutes!).
*Nutrition information is a rough estimate calculated with the lesser amount of lemon juice.
Jennifer says
This pesto is fantastic on my pasta salad! I left out the oil and added maybe a dozen more cashews and turned out great….so fresh, rich and creamy! Also I didn’t need that much water… only used 1/2 cup. Thanks for the recipe!
Lovely! Thanks so much for sharing, Jennifer! xo
Susan Ottwell says
This is a great pesto sauce.
Unfortunately cancer treatment drugs can make my sense of taste erratic, and sometimes basil comes across way too strong. So I often sub other milder-flavored green leaves, such as baby spinach or cilantro. I’ve read of carrot top pesto, but never quite had the nerve to try that one. Anyway, this sauce is great over simple foods, such as a baked potato or sweet potato, roasted carrots or steamed mixed vegetables, and my poor abused tummy is very happy. Those nasty drugs are working, so I’m very happy too. Your new “Sheet Ratatouille” is next.
Thank you so much for all of the versitile and nutritious recipes; they keep me occupied and keep me able to eat nutritious meals and keep my freezer full for those bad days even with no appetite and no sense of taste.
We’re so glad our recipes are helping you during this difficult time, Susan! Thank you for the lovely review! We’re excited for you to try the Sheet Pan Ratatouille – it goes so well with this pesto sauce. We also have a carrot top pesto recipe you might like – it’s a mix of basil and carrot tops so that the carrot top flavor isn’t overpowering. Sending lots of love and healing your way! xo
Rose says
We loved this sauce! We served it on gf pasta with fresh tomatoes and basil from the garden and vegan parm. We cut the salt in half and used a little less lemon juice. It was perfect for a quick dinner.
Amazing! We’re so glad you enjoyed it, Rose. Thank you for the lovely review and for sharing your modifications! xo
Gina says
I made this and used it for the sauce on a homemade pizza. The only change I made was to double the garlic to 2 cloves. Topping included shaved summer squash (yellow and green), shaved asparagus, a a good sprinkling of minced and sauteed tempeh bacon. Topped with thinly-sliced quick pickled red onion and your vegan cashew parm. Thanks for another keeper recipe!
That pizza sounds incredible, Gina! Thanks so much for sharing! xo
The Vegan Goddess says
This looks great! I can’t wait to see your next recipe that this will garnish.
It’s coming next week :) We think you’re going to LOVE it! xo
Maria says
Bland, dull, depressing. Italy is in mourning.
We’re so sorry you didn’t enjoy it, Maria. Did you try adjusting the salt, to taste? We ask because other readers have been enjoying it! This isn’t a classic pesto recipe and instead a creamy sauce with pesto-inspired flavors, so it won’t have as strong of a basil/herby flavor. Perhaps that’s not what you were expecting?
n says
really really good!
We’re so glad you enjoyed it! Thank you for the lovely review! xo
Brittney says
Had 2 beautiful bundles of basil in csa box this week and the vegan 5min pesto is a favorite for 5&2yo! We loved this!! The cashews make it so creamy. Nothing is better than a quick blender sauce that the kids can make themselves. Thank you!!
Amazing! We’re so glad it was a hit with the whole family. Thank you for sharing, Brittney! xo
Karen Gender says
This came to me in an email yesterday. I was making barbecued portobello sliders. The recipe suggested a green goddess dressing with cilantro and parsley, but I had a lot of basil, so I made this. I did not use oil, and it was fabulous. I did use the greater amount of lemon juice. It was bright, fresh and creamy!
Amazing! That sounds like a very delicious dinner. Thank you for sharing, Karen! xo