Dairy Free Pesto (Whole30 + Vegan)

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

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Dairy Free Pesto Recipe

Prep: 5 minutes mins

Cook: 0 minutes mins

Total: 5 minutes mins

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Dairy Free Pesto is easy to make and so delicious. Rather than adding parmesan, we toast the cashews (cheaper than pine nuts!) which gives the pesto the best flavor. This is our go-to Whole30 and vegan pesto recipe.

1

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

Toast cashews: If you need to toast your cashews at home, place them on a baking sheet and bake for 6-7 minutes at 350 degrees. They will be golden and smell fragrant when ready. Let them cool before using them in this recipe.

Salt: Depending on the type of salt you use, you may want to add an extra pinch more. Start with ¼ teaspoon and add an extra ⅛ teaspoon if needed.

For super creamy pesto: Use a high-powered blender and a splash of water so it runs smoothly.

Store: This pesto will last 4-5 days in a covered container in your fridge. 

Nutrition

Serving: 1 tablespoon, Calories: 56kcal (3%), Carbohydrates: 1g, Protein: 1g (2%), Fat: 6g (9%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 37mg (2%), Potassium: 28mg (1%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 119IU (2%), Vitamin C: 2mg (2%), Calcium: 6mg (1%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.