Dairy-Free Pesto is easy to make and delicious. Rather than adding parmesan, we toast the cashews (cheaper than pine nuts), which enhances the pesto’s flavor. This is our go-to Whole30 and vegan pesto recipe.
This is the dairy-free pesto you’ll almost always find tucked into our fridge. While my family does enjoy cheese, we don’t eat much of it day to day—and honestly, with this vegan and Whole30-friendly pesto, you won’t miss it at all. It’s fresh, flavorful, and hits all the right notes without relying on Parmesan.
What really makes this pesto shine is the use of toasted cashews (yes, toasted is non-negotiable). That extra step adds a rich, nutty depth that many dairy-free pestos lack. I skip nutritional yeast here—it has its place, but I find it gives pesto a slightly fake flavor that doesn’t actually mimic cheese. The best part? It’s incredibly easy to make. Toss everything into a food processor, and you’re basically done. And if you happen to have leftovers, they keep well for most of the week—perfect with eggs for breakfast, in a sandwich for lunch, or tossed with pasta, salmon, or chicken for dinner.
What to serve with this pesto
We all know that pesto and pasta are great partners, but it is so much more versatile than that.
- Spooned on fried eggs or whisked into scrambled eggs.
- Spread on toast or in a sandwich.
- Tossed with roasted veggies.
- Mixed into rice.
- On top of potatoes, chicken, baked tofu, salmon, you name it.
- Whisked into some mayonnaise or yogurt for a creamy dip.
Recipes using pesto
- Pesto-Stuffed Roast Tomatoes
- Pesto Hummus with Homemade Pita Chips
- Best Kale Minestrone Soup with Pesto
- Roasted Italian Cauliflower
Dairy Free Pesto Recipe
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Ingredients
- ▢ 1 ½ cups basil (packed)
- ▢ ⅓ cup cashews (toasted (see notes))
- ▢ ⅓ cup olive oil
- ▢ 3 tablespoons lemon juice
- ▢ 1 clove garlic (minced)
- ▢ ¼ teaspoon sea salt (see notes)
Instructions
- Place all the ingredients into your food processor and blend on low until it’s a chunky texture. For a creamier pesto, blend on high speed. 1 ½ cups basil, ⅓ cup cashews, ⅓ cup olive oil, 3 tablespoons lemon juice, 1 clove garlic, ¼ teaspoon sea salt
- Store in your fridge for up to 5 days
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Dairy Free Pesto Recipe
Ingredients
- 1 ½ cups basil , packed
- ⅓ cup cashews , toasted (see notes)
- ⅓ cup olive oil
- 3 tablespoons lemon juice
- 1 clove garlic , minced
- ¼ teaspoon sea salt , see notes
Instructions
- Place all the ingredients into your food processor and blend on low until it’s a chunky texture. For a creamier pesto, blend on high speed. 1 ½ cups basil, ⅓ cup cashews, ⅓ cup olive oil, 3 tablespoons lemon juice, 1 clove garlic, ¼ teaspoon sea salt
- Store in your fridge for up to 5 days
