Easy Dairy Free Pesto Recipe (5 minutes!)
This dairy free pesto comes together in just 5 minutes. Bursting with fresh basil and vibrant flavors, it’s a delightful vegan addition to your favorite pasta, pizzas, salad dressings and soups. A healthy, plant-based alternative to classic pesto, it’s perfect for anyone looking for a homemade, cheese free option.
Our easy dairy free pesto recipe is made with nutritional yeast, basil, pine nuts, cashew nuts, garlic, lemon juice and olive oil.
If you’re anything like me, you love the delicious and vibrant flavors of pesto but need to skip the dairy. I’m delighted to share my dairy free pesto recipe with you! In this version we miss out the cheese, but it is still packed with fresh basil and pesto flavors that you’ll love.
It’s easy to make in only 5 minutes and has just 7 ingredients.
Traditional pesto sauces are made using parmesan cheese. In this recipe, we’re getting our cheesy flavor from our secret ingredient: nutritional yeast.
I love that homemade pesto is also a healthier alternative, without any of the additives of store-bought pesto. The nuts and olive oil provide healthy fats and the nutritional yeast has vitamin B12, which is especially important for vegans (make sure you get a fortified brand!).
The first time I made it I had it drizzled on homemade pizza and it was a TOTAL game changer. Try this recipe and trust me, you won’t miss the traditional version!
Why You’ll Love This Dairy-Free Basil Pesto
- Only 5 minutes to make
- Completely dairy free and vegan
- Delicious fresh flavor
Ingredients
Pine nuts: If you’re out of pine nuts, try using all cashews or walnuts. Each different nut and combination will give you a new unique flavor to enjoy.
Cashew nuts: to make this recipe more affordable (pine nuts are PRICEY!) we’re using a combination of pine nuts and cashews. Swap for sunflower or pumpkin seeds if you’re nut free.
Nutritional yeast flakes: in place of parmesan cheese, we’re adding nutritional yeast which has a cheesy, nutty flavor.
Fresh lemon juice
Garlic cloves
Fresh basil leaves
Extra virgin olive oil
Water
How to Make Dairy Free Pesto
Step 1: To a food processor or small blender, add the basil, peeled garlic cloves, pine nuts, cashews, nutritional yeast and lemon juice. Mix on high until a paste forms.
Step 2: Slowly stream in the olive oil, while the blender is running if possible, pausing to scrape down the sides every so often. Then add water, 1 tablespoon at a time, until you have the desired consistency: a thick, pourable pesto sauce.
Step 3: Season to taste. Add extra nutritional yeast for a more cheesy flavor or lemon juice for acidity.
Step 4: Serve on pasta, pizzas, soups or in salad dressings or sandwiches.
Step 5: Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
Equipment
Food processor: I use a Compact Kenwood food processor as it is the perfect size for making pesto.
Substitutions and Variations
– If you are nut free, substitute the pine nuts for sunflower seeds or pumpkin seeds, or even a mixture of both!
– For an extra boost of nutrition or change of flavor, add some spinach to your pesto.
Top Tip
– For smoother pesto, blend for longer or try adding extra olive oil or water
– Store in an airtight container in the refrigerator for up to one week. Freeze in ice cube trays for later.
– Serve on pasta, drizzled on pizza or on top of soups, in salad dressings or even in your favorite sandwiches. I love it drizzled on roasted vegetables too!
– Toast the pine nuts before adding to the pesto for an even richer and interesting flavor.
Frequently Asked Questions
How should I store leftover pesto?
Store in an airtight container in the refrigerator for up to one week.
Can I freeze this vegan pesto?
Yes! The easiest way is to freeze the fresh pesto in silicone ice cube trays. Once frozen, remove the pesto cubes from the tray and place in an airtight container or freezer bag until needed. If you use ice cube trays with lids, there’s no need to transfer them to an alternative airtight container. Freeze for up to 3 months.
You might also like
- Dairy Free Cold Foam (Starbucks Copycat)
- Dairy Free Chicken Pot Pie
- Dairy Free Chocolate & Raspberry Gelato
- Homemade Dairy Free ‘Parmesan’
Easy Dairy Free Pesto Recipe (5 minutes!)
Equipment
- Food processor see notes below
Ingredients
- 2 cups fresh basil leaves
- 3 cloves garlic
- 3 tablespoons pine nuts
- 2 tablespoons nutritional yeast
- 1 tablespoon cashew nuts
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- 3-6 tablespoons water
Instructions
- To a food processor or small blender, add the basil, peeled garlic cloves, pine nuts, cashews, nutritional yeast and lemon juice. Mix on high until a paste forms.
- Slowly stream in the olive oil, while the blender is running if possible, pausing to scrape down the sides every so often. Then add water, 1 tablespoon at a time, until you have the desired consistency: a thick, pourable pesto sauce.
- Season to taste. Add extra nutritional yeast for a more cheesy flavor or lemon juice for acidity.
- Serve on pasta, pizzas, soups or in salad dressings or sandwiches.
Notes
If you make this Dairy Free Pesto recipe I’d love for you to give it a star rating ★ below. You can also tag me on Instagram or Facebook so I can see it!
⭐ PIN THIS RECIPE FOR LATER ⭐
