Delicious Vegan Parsley Cashew Pesto

Vegan_Parsley_Cashew_Pesto_IngredientsI truly love using my new food processor. It is not one of those fancy shmancy, expensive types, but it works just as well. As a matter of fact, it is so easy-to-use and creates such vegan deliciousness that after just two weeks in my possession, I can truthfully say that I am addicted to it.

Yesterday, I used my food processor to make scrumptious parsley cashew pesto. Compared to my basil walnut pesto, this sauce has a much stronger parmesanesque taste because the recipe calls for nutritional yeast, which has a nutty, cheesy flavor and is an excellent source of B vitamins.

Fact is that this pesto tastes so unbelievably good that you too won’t be able to resist the urge to eat it.



  • ½ cup raw cashews
  • ¼ cup water
  • ½ cup vegetable oil
  • 2 cups parsley
  • 2 cloves garlic
  • 2 tbsp. lemon juice
  • ¼ cup nutritional yeast
  • sea salt and black pepper to taste


  1. Cover the cashews with some water and let them sit for 1+ hours.
  2. Drain the cashews using a colander and add them to a food processor together with the other ingredients.
  3. Process the mixture until your preferred consistency has been reached.
  4. Taste and add additional lemon juice or salt and pepper as desired.
  5. Enjoy!


BWI: This delicious pesto or any vegan pesto for that matter can be added to numerous dishes. I enjoy this special sauce with baked potato wedges or roasted vegetables.

Suggested Kitchen Soundtrack


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