Are you looking for a delicious and easy way to add some excitement to your meals? Look no further than these 18 creamy vegan pesto recipes! Pesto is a classic Italian sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil. But it doesn’t have to be just for the non-vegans – with a few simple substitutions, you can create rich and flavorful sauces that are perfect for pasta, pizza, sandwiches, and more.
From classic flavors like basil and spinach to creative combinations like sun-dried tomato and avocado, these vegan pesto recipes offer something for everyone. And the best part? They’re all incredibly easy to make and require just a few simple ingredients. Whether you’re a seasoned vegan or just looking to add some plant-based options to your menu, these creamy vegan pestos are sure to become a staple in your kitchen.
Classic Basil Vegan Pesto
This vibrant and flavorful sauce is a staple of Italian cuisine, and with this simple recipe, you can easily make it vegan-friendly. Perfect for pasta, pizza, or as a dip, this classic basil pesto is sure to become a favorite.
Ingredients:
– 1 cup fresh basil leaves
– 1/2 cup extra virgin olive oil
– 1/2 cup cashew cream (see note)
– 2 cloves garlic, peeled and minced
– Salt, to taste
Instructions:
1. In a food processor or blender, combine basil leaves, garlic, and salt. Process until the mixture is well combined and the basil is finely chopped.
2. With the processor running, slowly pour in the olive oil through the top. Process until the pesto reaches your desired consistency.
3. Add the cashew cream and process until well combined.
4. Taste and adjust seasoning as needed.
Cooking Time: None! This sauce is ready to use immediately.
Note: To make cashew cream, soak 1/2 cup of cashews in water for at least 4 hours. Drain and rinse the cashews, then blend with 1/4 cup fresh water until smooth.
Sun-Dried Tomato Vegan Pesto
This sun-dried tomato vegan pesto recipe is a flavorful and vibrant twist on the classic Italian sauce, perfect for pasta, pizza, or as a dip. With its rich and creamy texture, it’s sure to become a staple in your kitchen.
Ingredients:
– 1/2 cup sun-dried tomatoes, packed in oil
– 1/4 cup fresh basil leaves
– 1/4 cup vegan Parmesan cheese (such as nutritional yeast)
– 1/2 cup cashews
– 2 cloves garlic, peeled and minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Drain the sun-dried tomatoes from their oil and chop them coarsely.
2. In a blender or food processor, combine the sun-dried tomatoes, basil leaves, Parmesan cheese, cashews, garlic, and lemon juice.
3. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
4. Season with salt and pepper to taste.
5. Transfer the pesto to an airtight container and store in the refrigerator for up to 1 week.
Cooking Time: None required! This recipe is ready in just a few minutes of blending.
Spinach and Walnut Vegan Pesto
This vibrant green pesto is a game-changer for vegan pasta lovers. The combination of fresh spinach, earthy walnuts, and tangy lemon creates a rich and creamy sauce that’s perfect for topping noodles or using as a dip.
Ingredients:
– 2 cups fresh spinach leaves
– 1/2 cup chopped walnuts
– 1/4 cup vegan parmesan cheese (such as nutritional yeast)
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine spinach, walnuts, vegan parmesan cheese, garlic, and lemon juice.
2. Process until the mixture is smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. With the processor running, slowly pour in the olive oil through the top.
4. Season with salt and pepper to taste.
5. Transfer the pesto to an airtight container and store in the refrigerator for up to 1 week.
Cooking Time: 5 minutes
Avocado Cilantro Vegan Pesto
This vibrant green pesto is a game-changer for vegan and gluten-free enthusiasts, packing the flavors of fresh cilantro, creamy avocado, and tangy garlic. Whip up this simple sauce to elevate your pasta dishes, sandwiches, or use as a dip.
Ingredients:
– 2 ripe avocados
– 1/4 cup fresh cilantro leaves
– 3 cloves garlic, peeled and minced
– 1/2 cup cashew cream (soaked overnight and blended with water)
– Salt and pepper to taste
– Optional: lemon juice or zest for added brightness
Instructions:
1. In a blender or food processor, combine avocado, cilantro, garlic, and cashew cream.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Taste and adjust seasoning with salt, pepper, or lemon juice (if using).
4. Transfer the pesto to an airtight container and refrigerate for up to 5 days.
Cooking Time: None! This recipe is ready in minutes.
Enjoy your delicious Avocado Cilantro Vegan Pesto!
Kale and Cashew Vegan Pesto
Experience the creamy, nutty flavor of traditional pesto with a nutritious twist by incorporating kale and cashews into this vegan recipe.
Ingredients:
- 1 cup fresh curly kale leaves
- 1/2 cup raw cashews
- 1/4 cup olive oil
- 2 cloves garlic, peeled and minced
- Salt, to taste
- Lemon juice (optional)
Instructions:
- In a blender or food processor, combine kale leaves, cashews, garlic, and salt. Blend until the mixture is smooth and creamy.
- Taste and adjust seasoning as needed. If desired, add a squeeze of lemon juice for extra brightness.
Cooking Time: None! This pesto is ready to use immediately.
Roasted Red Pepper Vegan Pesto
Elevate your pasta dishes and sandwiches with this vibrant and flavorful vegan pesto recipe featuring roasted red peppers.
Ingredients:
– 2 large red bell peppers
– 1/4 cup fresh basil leaves
– 1/2 cup cashews
– 1/2 cup nutritional yeast
– 2 cloves garlic, peeled
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred and blistered.
3. Peel off the skin, remove seeds, and chop into a paste-like consistency.
4. In a blender or food processor, combine roasted pepper paste, basil leaves, cashews, nutritional yeast, garlic, lemon juice, salt, and pepper.
5. Blend until smooth, adding olive oil as needed to achieve desired consistency.
Cooking Time:
– Roasting red peppers: 30-40 minutes
– Blending pesto: 2-3 minutes
Artichoke and Lemon Vegan Pesto
Elevate your pasta dishes with this vibrant and flavorful vegan pesto made with artichoke hearts, lemons, and fresh herbs. Perfect for a quick weeknight meal or as a dip for crudités.
Ingredients:
– 1/2 cup cooked artichoke hearts
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup vegan pesto (homemade or store-bought)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a blender or food processor, combine artichoke hearts, lemon juice, pesto, parsley, basil, and garlic. Blend until smooth.
2. With the blender or food processor still running, slowly pour in olive oil through the top.
3. Season with salt and pepper to taste.
4. Transfer the pesto to a serving bowl or airtight container.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve on pasta, as a dip, or use as a spread.
Cooking Time: 10-15 minutes (including prep time)
Parsley and Almond Vegan Pesto
This vibrant green pesto is a game-changer for pasta lovers! With the addition of fresh parsley, toasted almonds, and a hint of garlic, this vegan version is just as flavorful as its traditional counterpart.
Ingredients:
– 2 cups fresh parsley leaves
– 1/4 cup toasted almonds
– 1/2 cup cashew cream (see notes)
– 2 cloves garlic, peeled and minced
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. In a blender or food processor, combine parsley, almonds, cashew cream, garlic, and lemon juice.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Season with salt to taste.
4. Transfer the pesto to an airtight container and refrigerate for up to 1 week.
Cooking Time: None! This recipe is ready in minutes.
Zucchini and Pumpkin Seed Vegan Pesto
A creamy and nutritious vegan pesto recipe that combines the freshness of zucchini with the nutty flavor of pumpkin seeds.
Ingredients:
– 2 medium zucchinis
– 1/4 cup pumpkin seeds
– 1/4 cup fresh basil leaves
– 1/2 cup extra virgin olive oil
– 1 tablespoon lemon juice
– 1 garlic clove, minced
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Place the zucchinis on a baking sheet lined with parchment paper and roast for 15-20 minutes or until tender.
3. In a food processor or blender, combine the roasted zucchini, pumpkin seeds, basil leaves, garlic, salt, and pepper.
4. Process until smooth and creamy, stopping to scrape down the sides as needed.
5. With the processor running, slowly pour in the olive oil and lemon juice.
6. Taste and adjust seasoning if necessary.
Cooking Time: 20 minutes
Mint and Pea Vegan Pesto
This vibrant green pesto gets a refreshing boost from the addition of peppery mint and sweet peas. Perfect for topping pasta, pizza, or using as a dip, this vegan pesto is sure to become a new favorite.
Ingredients:
– 1 cup fresh mint leaves
– 1 cup frozen peas
– 1/2 cup cashew nuts
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then add them to a blender with the mint leaves, peas, garlic, and a pinch of salt and pepper.
3. Blend on high until smooth and creamy, stopping to scrape down the sides as needed.
4. With the blender still running, slowly pour in the olive oil through the top.
5. Taste and adjust seasoning as desired.
Cooking Time: 10 minutes
Beetroot and Walnut Vegan Pesto
Elevate your pasta dishes or use as a dip with this vibrant, flavorful beetroot and walnut pesto. This recipe is a perfect blend of sweet beets, nutty walnuts, and tangy lemon.
Ingredients:
– 1 cup cooked beetroot
– 1/2 cup walnuts
– 1/4 cup fresh parsley leaves
– 2 cloves garlic, minced
– 1/2 cup vegan mayonnaise or cashew cream
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine beetroot, walnuts, parsley, and garlic.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. With the blender running, slowly add vegan mayonnaise or cashew cream, lemon juice, salt, and pepper.
4. Blend until well combined and creamy.
5. Taste and adjust seasoning if needed.
Cooking Time: 5-7 minutes ( preparation and blending)
Cilantro Lime Vegan Pesto
This vibrant and flavorful pesto is perfect for pasta, pizza, or as a dip. The combination of cilantro, lime juice, garlic, and olive oil creates a bright and zesty sauce that’s sure to elevate any dish.
Ingredients:
– 1 cup fresh cilantro leaves
– 2 cloves garlic, peeled and minced
– 1/2 cup freshly squeezed lime juice
– 1/4 cup olive oil
– Salt, to taste
Instructions:
1. In a blender or food processor, combine cilantro, garlic, and lime juice. Blend until smooth.
2. With the blender or food processor still running, slowly pour in the olive oil through the top.
3. Continue blending until the pesto reaches your desired consistency.
4. Season with salt to taste.
Cooking Time: None! This pesto is ready to use as soon as it’s blended.
Broccoli and Hemp Seed Vegan Pesto
Elevate your pasta dishes with this creamy and nutritious vegan pesto, packed with the earthy flavors of broccoli and nutty hemp seeds.
Ingredients:
– 2 cups fresh broccoli florets
– 1/4 cup hemp seeds
– 1/2 cup fresh basil leaves
– 1/2 cup raw cashews
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup olive oil
Instructions:
1. Preheat your blender or food processor.
2. Add broccoli, hemp seeds, basil, cashews, garlic, and lemon juice. Blend until smooth.
3. With the blender or food processor still running, slowly pour in the olive oil.
4. Season with salt and pepper to taste.
5. Use immediately or store in an airtight container for up to 1 week.
Cooking Time: None! This pesto is ready to use straight away.
Carrot Top and Pine Nut Vegan Pesto
Elevate your pasta dishes with this vibrant and flavorful vegan pesto, featuring carrot tops and pine nuts. This herby sauce is a perfect blend of bright green color and nutty goodness.
Ingredients:
– 1 cup fresh carrot tops (leaves only)
– 1/2 cup pine nuts
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine carrot tops, pine nuts, lemon juice, garlic, salt, and pepper.
2. Process until the mixture is smooth and well combined, stopping to scrape down the sides as needed.
3. With the processor running, slowly pour in the olive oil through the top.
4. Continue processing until the pesto reaches your desired consistency.
5. Season with additional lemon juice or salt if needed.
Cooking Time: 10 minutes
Garlic Scape Vegan Pesto
Garlic scapes add a fresh and pungent flavor to this vegan pesto recipe, perfect for pasta, pizza, or as a dip. This creamy sauce is made without dairy products, making it suitable for those following a plant-based diet.
Ingredients:
– 1 cup garlic scapes (or regular garlic cloves), chopped
– 1/2 cup fresh basil leaves
– 1/4 cup extra-virgin olive oil
– 2 tablespoons lemon juice
– 2 cloves garlic, minced (optional)
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine chopped garlic scapes, basil leaves, and garlic (if using).
2. Process until the mixture is well combined and slightly smooth.
3. With the processor running, slowly pour in olive oil through the top.
4. Add lemon juice and process until well combined.
5. Season with salt and pepper to taste.
6. Store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: None, as this is a sauce made from raw ingredients.
Edamame and Miso Vegan Pesto
Add a burst of Japanese-inspired flavor to your pasta dishes with this easy-to-make Edamame and Miso Vegan Pesto. This creamy and savory sauce is perfect for vegan pasta lovers.
Ingredients:
– 1 cup cooked edamame
– 1/2 cup raw cashews
– 1/4 cup nutritional yeast
– 2 tablespoons miso paste
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup olive oil
Instructions:
1. In a blender or food processor, combine edamame, cashews, nutritional yeast, miso paste, garlic, lemon juice, salt, and pepper.
2. Blend on high speed until the mixture is smooth and creamy, stopping to scrape down the sides as needed.
3. With the blender or food processor still running, slowly pour in the olive oil through the top.
4. Continue blending until the sauce is well combined and has a thick, pesto-like consistency.
Cooking Time:
– Prep time: 10 minutes
– Blend time: 2-3 minutes
– Total time: 12-13 minutes
Roasted Garlic and White Bean Vegan Pesto
Roasted Garlic and White Bean Vegan Pesto Recipe
Summary:
Elevate your pasta dishes with this creamy and aromatic Roasted Garlic and White Bean Vegan Pesto, made by blending roasted garlic, cannellini beans, and fresh herbs. This recipe is perfect for vegan and vegetarian diets.
Ingredients:
– 2-3 heads of garlic
– 1 cup dried white kidney beans (cannellini), soaked overnight and drained
– 1/4 cup extra-virgin olive oil
– 1/4 cup freshly chopped parsley
– 1/4 cup freshly chopped basil
– 2 cloves garlic, minced
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the top off each head of garlic, drizzle with olive oil, and wrap in foil.
3. Roast for 30-40 minutes or until tender and caramelized.
4. Remove from oven and let cool slightly.
5. Drain and rinse the white beans, then blend with roasted garlic, parsley, basil, and minced garlic.
6. Season with salt to taste.
7. Serve over pasta, vegetables, or as a dip.
Cooking Time: 40-50 minutes
Spicy Arugula and Pistachio Vegan Pesto
This vibrant green pesto packs a punch with its spicy kick from red pepper flakes, while the pistachios add a satisfying crunch. Perfect as a dip or spread for sandwiches, pasta, and veggies.
Ingredients:
– 2 cups arugula
– 1/4 cup pistachios
– 1/4 cup vegan Parmesan cheese (such as nutritional yeast)
– 1/4 cup fresh garlic cloves
– 2 tablespoons lemon juice
– 1 tablespoon red pepper flakes
– Salt and pepper, to taste
Instructions:
1. In a food processor or blender, combine arugula, pistachios, Parmesan cheese, garlic, lemon juice, and red pepper flakes.
2. Process until smooth, stopping to scrape down the sides of the bowl as needed.
3. Season with salt and pepper to taste.
4. Transfer to an airtight container and store in the refrigerator for up to 5 days.
Cooking Time: None! Simply prepare and serve.
Summary
Get ready to elevate your vegan cooking with these 18 creamy and delicious pesto recipes! From classic basil to innovative flavors like beetroot and walnut, there’s something for every occasion. Whether you’re looking for a quick weeknight dinner or a show-stopping dish for a special event, this collection has got you covered. With a range of flavors and textures, you’ll be spoiled for choice. So go ahead, get creative with your pesto game, and enjoy the taste and convenience of these plant-based masterpieces!
