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Vegan Lemon Pesto — Creamy, Bright & Ready in Minutes!
This Vegan Lemon Pesto is fresh, zesty, and luxuriously creamy—without any dairy. It comes together in minutes and is perfect for pasta, sandwiches, roasted veggies, grain bowls, or as a dip. Light yet rich, with a sunny lemon kick that keeps it vibrant and addictive.
🌱 Recipe Introduction
A plant-based twist on classic pesto, this version uses nuts or seeds for creaminess, fresh basil, and lemon for brightness. No cheese, no fuss—just blend and enjoy.
🧾 Ingredients (Makes ~1½ cups)
2 packed cups fresh basil leaves
½ cup raw cashews (soaked 20 minutes for extra creaminess)
or pine nuts/sunflower seeds
2 cloves garlic
Zest of 1 lemon
2–3 tbsp fresh lemon juice (to taste)
½ cup olive oil
2–4 tbsp nutritional yeast (for “cheesy” flavor)
½ tsp salt, or to taste
2–4 tbsp water (to adjust consistency)
Optional: pinch of black pepper or red pepper flakes
👩🍳 Instructions
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