I used to eat pesto all of the time before going vegan. I would have it in stir-fry's, pasta dishes, on pizza... the list goes on. When I learned that it had dairy in it I was super bummed until I realized that you truly can veganize anything. So I searched out an old recipe I used to love and adapted it so that I could enjoy the pleasures of pesto too.

What you'll need: 

Vegan Parmesan Cheese
3/4 cup raw cashews
1/4 cup nutritional yeast
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp onion powder

Pesto Sauce
3 large garlic cloves (or 4 small)
1 cup fresh basil
1/3 cup olive oil
1/4 cup chopped walnuts
1/3 cup of vegan parmesan cheese (recipe above)
1/4 tsp sea salt
black pepper to taste
drop of water to thin (optional)

1/2 tbsp olive oil
1 cup brown rice penne pasta (cooked according to package)
1 handful of arugula

parmesan cheese
pesto pasta


  1. Add all of your parmesan cheese ingredients to a food processor and blend. Store in an airtight container.

  2. Blend all pesto ingredients in a food processor until thoroughly combined. Add a drop of water if you'd like to thin it out (I used about a tbsp).

  3. Cook your pasta according to the package. The type of pasta you use is entirely up to you. I used brown rice penne pasta.

  4. When your pasta is almost done, heat a medium sized pan on medium heat and add a 1/2 tbsp of olive oil.

  5. Once heated, add the arugula and saute for 3-4 minutes or until wilted.

  6. Add the drained and cooked pasta to the pan. Then add 2-3 tbsp of the pesto you made earlier. Stir until fully combined. Serve and enjoy!

Amanda TraceyComment