Creamy Vegan Pesto is really easy to prepare and it’s so creamy you would never know it’s dairy free! Pesto is such a versatile sauce, I love to make a big batch on Sundays and slather it on pretty much everything I eat all week long. It is awesome during cold and flu season because it contains volatile oils that have antibacterial properties. It is also delicious in the summer when your garden is overflowing with basil.
14 Uses for Creamy Vegan Pesto
Creamy Vegan Pesto is so delicious you will want to eat it with a spoon. But, if eating sauces with a spoon isn’t your jam, here are some great ways to enjoy this anti-inflammatory sauce.
Pasta – This one is a no-brainer, we all know pesto is delicious over pasta.
Fish – Creamy Vegan Pesto pairs really well with fish and seafood, especially salmon.
Roasted Potatoes – I love to slather diced potatoes in pesto before roasting them.
Roasted Veggies – Either toss veggies in Creamy Vegan Pesto before roasting them or drizzle pesto over roasted veggies.
Chicken – Pesto and chicken are a such a yummy match. You can marinate the chicken in pesto before cooking, or use it as a sauce for baked chicken.
Zucchini noodles – Zucchini noodles drenched in pesto is a refreshing summer meal.
Pizza – Use Creamy Vegan Pesto instead of the traditional red pizza sauce.
Sandwiches – Pesto is a really yummy addition to sandwiches, you can use it instead of mayo.
As a dip – On its own, Creamy Vegan Pesto is an awesome dip for veggies, flatbread, and crackers.
Salad Dressing – By adding a bit more oil or water, you can thin out pesto and use it as a salad dressing.
Meat – Pesto pairs well with meat, you can use it as a marinade, sauce, or mix it with ground beef to make zesty meatballs.
Hummus – Take hummus to the next level by mixing in some Creamy Vegan Pesto.
Popcorn – Toss popcorn in pesto for a fun savoury treat.
Creamy Vegan Pesto Recipe
(gluten-free, vegan, dairy free)
Prep time: 5 minutes | Serving size: 1.5 cups
- 6 Tbsp pine nuts
- 4 garlic cloves
- 4 cups basil, packed
- 4 Tbsp olive oil
- 4 Tbsp water
- 2 Tbsp lemon juice
- 2 Tbsp nutritional yeast
- Salt and pepper to taste
- Toast the pine nuts in a dry saucepan on high heat for 1-2 minutes, stirring constantly until golden brown. Remove from the pan and set aside to cool.
- Place the garlic in the food processor and pulse until minced. Add the basil, olive oil, water, toasted pine nuts and pulse until minced. Add the lemon juice, nutritional yeast and salt and pepper and pulse until smooth.