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5 from 1 vote

Vegan and Dairy-Free Pesto

This easy Vegan and Dairy-Free Pesto can be whipped up in a jiff and tastes just as good as the traditional version. It is nutty, bold, and exploding with flavor. 
Prep Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: Italian
Diet: Gluten Free
Keyword: dairy-free, Pesto, Vegan, vegan pesto
Servings: 1 cup
Author: Ashley McCrary


  • 2 1/2 cups packed fresh basil
  • 1/4 cup walnuts
  • 2-3 large garlic cloves
  • 1/2 lemon juiced
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons extra virgin olive oil*
  • 2 tablespoons water plus more as needed


  • To a food processor, add the basil, walnuts, garlic, lemon juice, water, nutritional yeast, and salt/pepper. Process together and add olive oil a little at a time. Scrape down sides as needed. Check the consistency and add any additional water as needed. 
  • Store leftovers covered in the refrigerator up to 1 week or in the freezer for 2 months.