This vegan avocado pesto is a fantastic alternative to traditional pesto recipes that rely on cheese and dairy. Avocados provide a rich and creamy base, while nutritional yeast adds a cheesy depth of flavor. Cashews offer a subtle nuttiness, and fresh basil brings a vibrant herbal aroma. This pesto is not only delicious but also a great source of healthy fats, vitamins, and minerals. It’s a perfect way to add a nutritious and flavorful boost to your vegan and vegetarian meals!
Creamy Vegan Avocado Pesto
This vibrant and flavorful 5-Minute Creamy Vegan Avocado Pesto is the perfect way to elevate any pasta dish, veggies, or even toast! Made with fresh ingredients like ripe avocado, fragrant basil, and a touch of nutritional yeast for a cheesy hint, this pesto is not only delicious but also incredibly nutritious. Packed with healthy fats, vitamins, and minerals, it’s a guilt-free way to add a burst of flavor to your meals.
Ingredients (Makes 2 servings):
- 1 large ripe avocado, pitted and peeled
- ½ cup packed fresh basil leaves
- ¼ cup raw cashews
- 2 cloves garlic, minced
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- ¼ cup nutritional yeast (optional)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Prep Time: 5 minutes | Servings: 2 | Calories per Serving: 300
Nutrients (per serving):
- Calories: 300
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Vitamin C: 10% DV
- Iron: 4% DV
- Calcium: 4% DV
Directions:
- In a food processor or high-powered blender, combine all ingredients: avocado, basil leaves, cashews, garlic, olive oil, lemon juice, nutritional yeast (if using), salt, and pepper.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasonings as desired. You may add more lemon juice for a brighter flavor, salt for additional savoriness, or a pinch of red pepper flakes for a touch of heat.
- Toss immediately with cooked pasta, serve over roasted vegetables, spread on toast, or use as a dip for fresh crudités.
Tips:
- For a thinner consistency, add a tablespoon or two of reserved pasta water or additional olive oil while blending.
- Toasted pine nuts can be used in place of cashews for a more traditional pesto flavor.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
