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Creamy Pesto Sauce (Dairy-Free) – Minimalist Baker Recipes

Wooden spoon full of creamy dairy-free pesto resting on a jar full of the pesto sauce recipe

We’re throwing a pesto social gathering, and also you’re invited! With all of the herby, savory goodness of conventional basil pesto, this CREAMY dairy-free pesto SAUCE is endlessly versatile and nearly too straightforward. It comes collectively in simply 5 minutes with 7 easy elements!

This sauce is scrumptious on the whole lot from pasta to veggies and past. Let’s get pesto-ing! 

Nutritional yeast, cashews, water, olive oil, lemons, garlic, fresh basil, and sea salt

How you can Make Creamy Pesto Sauce, Dairy-Free!

This creamy pesto sauce is a twist on our Straightforward Vegan Pesto. It has comparable elements, together with basil, garlic, lemon juice, dietary yeast, olive oil, and salt. The distinction is that it heads in a creamy, tacky, saucy path with cashews and additional water, dietary yeast, and salt.

Pouring water into a blender over cashews, garlic, fresh basil, and nutritional yeast

To make it, merely mix the whole lot in a highly effective blender (so the cashews break down absolutely), and it’s able to serve!

Spoonful of creamy pesto sauce resting on top of a jar with more sauce in it

We hope you LOVE this dairy-free pesto sauce! It’s:

Fast & straightforward
& SO versatile!

Take pleasure in it on pasta or drizzle over roosterfishveggies, or bowls (recipe coming quickly)!

Extra Herby Dairy-Free Sauces

For those who do this recipe, tell us! Depart a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, mates!

Drizzling a dairy-free creamy pesto sauce over a bowl of cooked pasta

Prep Time 5 minutes

Complete Time 5 minutes

Servings 8 (1/4-cup servings)

Course Sauce

Delicacies Dairy-Free, Gluten-Free, Italian-Impressed, Vegan

Freezer Pleasant No

Does it preserve? 2-3 Days

Forestall your display screen from going darkish

  • 2/3 cup uncooked cashews*
  • 2 cups (loosely packed) recent basil leaves
  • 3 Tbsp olive oil (for richness // if oil-free, add extra water)
  • 2-3 Tbsp lemon juice
  • 2 Tbsp dietary yeast
  • 1 tsp sea salt
  • 1 small clove garlic, peeled
  • 1/2-2/3 cup water
*A NutriBullet or comparable small, highly effective blender may even work nicely. We didn’t discover it essential to soak the cashews for this recipe, however in case you don’t have a robust blender, soaking will assist (although it might not be sufficient to attain a totally creamy sauce).
*Recipe as written makes ~2 cups.
*Tailored from our Creamy Vegan Pesto Pasta (30 Minutes!).
*Vitamin info is a tough estimate calculated with the lesser quantity of lemon juice.

Serving: 1 (1/4-cup) serving Energy: 116 Carbohydrates: 4.6 g Protein: 3.3 g Fats: 10 g Saturated Fats: 1.6 g Polyunsaturated Fats: 1.4 g Monounsaturated Fats: 6.3 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 295 mg Potassium: 141 mg Fiber: 1 g Sugar: 0.8 g Vitamin A: 70 IU Vitamin C: 3 mg Calcium: 21 mg Iron: 1.1 mg

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