Vegan Cashew Pesto Linguine

Fresh basil pesto is probably one of my favourite flavours of all time, and when it's on pasta you just can't go wrong. The cashews in this recipe give it a nice creamy texture and the fresh basil flavour is to die for.

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Regular pesto has parmesan cheese in it, so I've added some nutritional yeast in order to give this recipe that cheesy flavour we all love, with the added benefits of vitamins B6 & B12. Enjoy this super easy, healthier alternative to conventional, cream-based pasta on a weeknight after a long day, and I can guarantee you will not be disappointed.

If you would like to save my recipes you can find me on Pinterest as The Blissful Blueberry. You can also find me on Instagram as @the.blissful.blueberry - Just look for the green icon or this photo!

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*serves 2



240 grams linguine noodles

3/4 cup cashews

2/3 cup cashew milk (any nut milk will do, I just like cashew)

3 tbsp nutritional yeast

3 garlic cloves

2 tsp salt

2/3 cup fresh basil, packed (+ some chopped basil for garnish)

1/4 cup olive oil

red chili flakes as a garnish


Soak cashews in 2 cups of water overnight or pour boiling water over them and let them sit for 30 minutes.

Boil a large pot of water over high heat, cook linguine until al dente and strain.

Combine soaked cashews, cashew milk, nutritional yeast, garlic, and salt in food processor or blender. Blend until smooth and creamy. Add more salt to taste.

Add basil and olive oil and pulse until combined and roughly chopped, but not completely blended.

Pour cashew sauce over linguine in large pot and combine.  

Serve with fresh basil and chili flakes on top. Enjoy!