Vegan Cashew Pesto Pasta

Print Recipe
5 from 1 vote

Vegan Cashew Pesto Pasta

Takes less than 20 minutes to whip up this Vegan Cashew Pesto Pasta, but it will taste like you worked all day in the kitchen. Perfect for the lazy gourmet! 
My Notes:
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Meal Type: dinner
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Cashews, Pasta
Servings: 4
Calories: 607kcal
Ingredients
  • 16 oz pasta of choice gluten-free if preferred
  • 1 bunch(s) fresh basil (1 cup) (save some leaves for garnish)
  • 3/4 cup(s) cashews raw or roasted
  • 1/4 cup(s) olive oil
  • 2 clove(s) garlic
  • 2 tablespoon(s) nutritional yeast
  • 2 tablespoon(s) lemon juice
  • 1/4 teaspoon(s) salt (or to taste)
  • 1/4 teaspoon(s) black pepper
Instructions
  • Bring a large pot of water to a boil, and then cook the pasta according to the package directions.
  • Add the basil, cashews, olive oil, garlic, nutritional yeast, lemon juice, salt and pepper into a food processor. Pulse until everything is ground into a paste, but it still has a bit of texture, stopping to scrape the sides as needed.
  • Add the pesto to the pot with the pasta and toss until well combined. Serve hot with a few leaves of basil for garnish.
Notes
Cashews/ Nut-Free Option: sub cashews for blanched almonds, macadamia nuts, walnuts, or for nut-free try raw sunflower seeds. You can also try subbing for 1/3 cup tahini, adding more as desired.
Oil-Free: sub oil for aquafaba or water (you may need less so start with 2 tablespoons adding more as desired). 
Nutrition
Calories: 607kcal
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan