Creamy Cashew Pea Pesto: Your Ultimate Vegan & Gluten-Free Spring Sauce
Why This Cashew Pea Pesto is a Must-Try
With spring in full swing, there’s no better time to celebrate the freshness of peas. These tiny green gems are not only beautiful but also packed with sweet flavor and nutrients. While traditional pesto often features basil, we wanted to create a dish where peas could truly shine. And who doesn’t love pesto? The combination of fragrant olive oil, savory “cheese,” and crunchy nuts is simply irresistible.
For those following a plant-based diet, finding a truly satisfying vegan pesto can sometimes be a challenge, especially when it comes to replicating the creamy, salty goodness of Parmesan. But fear not! This recipe uses a fantastic vegan Parmesan cheese that adds the perfect umami depth without any dairy. It’s so good, you might just find yourself making extra batches to sprinkle on everything from pasta to roasted vegetables. I’ve been known to finish half a batch in a single day – it’s that addictive!
The Secret to its Creaminess and Flavor
The magic behind the incredibly smooth and luscious texture of this pesto lies in two key ingredients: fresh peas and raw cashews. Peas, when blended, contribute a natural sweetness and a vibrant green hue, while also adding a subtle earthiness. Cashews, on the other hand, are renowned for their ability to create a rich, creamy consistency when processed, making them an excellent dairy-free alternative for achieving that desired velvety feel in sauces and dips.
Together, these ingredients transform into a bright green, nutty, and wonderfully textured pesto that’s ready to elevate any meal. It’s the kind of pesto you’ll want to bring to every potluck and party, guaranteed to impress even the most discerning palates. And the best part? It’s incredibly versatile.
This **100% vegan, whole foods-based, and gluten-free pesto** is not just delicious; it’s a celebration of wholesome ingredients. You can enjoy it in countless ways:
- Tossed with your favorite pasta for a quick and satisfying dinner.
- Spread on sandwiches or wraps for an extra burst of flavor.
- Drizzled over roasted vegetables or grilled proteins.
- Mixed into salads or grain bowls for a fresh, creamy dressing.
- As a vibrant base for homemade pizzas or flatbreads.
- Stirred into soups or stews for added depth and richness.
- Or, if you’re anything like me, eaten straight out of the bowl with a spoon! I honestly couldn’t stop tasting it the day I made it. HELLO yumminess!
Its naturally bright, herbaceous flavor profile, combined with the subtle sweetness of peas and the creamy richness of cashews, creates a truly unforgettable taste experience. This isn’t just a condiment; it’s a culinary staple you’ll wonder how you ever lived without.
Tips for Making the Best Cashew Pea Pesto
Making this creamy cashew pea pesto is incredibly simple, but a few tips can ensure you get the best results every time:
- Fresh vs. Frozen Peas: While fresh peas are ideal for their vibrant flavor and texture, frozen peas work perfectly well too. Just make sure to thaw them completely before using, and drain any excess water to avoid a watery pesto.
- Raw Cashews are Key: Use raw, unsalted cashews. If you don’t have a high-speed blender, soaking the cashews in hot water for 15-30 minutes beforehand can help them blend into an even creamier consistency. Just drain them well before adding to the food processor.
- Greens Matter: The recipe calls for soft kale or parsley. You can use one or a combination of both. Parsley will give a more classic herbaceous flavor, while kale adds a slightly deeper green color and extra nutrients. Feel free to experiment with other soft leafy greens like spinach if you prefer.
- Lime Juice for Brightness: The juice of a fresh lime is essential here. It cuts through the richness of the cashews and peas, adding a zesty brightness that elevates all the other flavors. Don’t skip it!
- Adjust Olive Oil Gradually: Start with the recommended amount of olive oil and add more slowly until you reach your desired consistency. Some prefer a thicker pesto, while others like it a bit looser.
- Taste and Adjust: Always taste your pesto before serving and adjust salt and lime juice as needed. Pesto is all about balance, and individual preferences vary.
- Food Processor vs. Blender: A good food processor is ideal for achieving the perfect texture – creamy but with a slight bite from the nuts and peas. A high-speed blender can also work, but you might need to scrape down the sides more frequently.
Serving Suggestions & Creative Uses
Beyond the classic applications, this cashew pea pesto is wonderfully versatile. Here are even more ideas to inspire your culinary creativity:
- Pesto Pasta Salad: Mix with cooled pasta, cherry tomatoes, cucumbers, and a sprinkle of vegan feta for a refreshing summer salad.
- Pesto Hummus: Swirl a dollop of pesto into your favorite hummus for an extra flavorful dip.
- Stuffed Mushrooms: Combine pesto with breadcrumbs and vegan cream cheese, then stuff into mushroom caps and bake until golden.
- Breakfast Toast: Spread a thin layer on avocado toast or under scrambled tofu for a delicious morning boost.
- Pesto Vinaigrette: Whisk with a little extra olive oil and vinegar for a unique salad dressing.
- Marinade: Use as a quick marinade for tofu, tempeh, or vegetables before grilling or baking.
- Soup Swirl: Add a spoonful to a bowl of hot vegetable soup just before serving for an extra layer of flavor and a beautiful presentation.
- Potato Salad: Fold into a creamy potato salad instead of traditional mayonnaise for a lighter, herbier version.
The possibilities are truly endless once you have a batch of this vibrant, creamy pea pesto ready in your fridge!
MORE PESTO RECIPES TO EXPLORE
If you loved this creamy cashew pea pesto, you might be interested in trying out some of our other delicious and unique pesto recipes!
Creamy Cashew Pea Pesto
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Ingredients
- 1/2 cup fresh peas, if frozen, thawed
- 1/2 cup soft kale/parsley
- 1/4 cup cashews
- 3-4 tablespoons vegan Parmesan cheese
- Juice of 1 small lime, scant 1 tablespoon lime juice
- Sea salt to taste
- 2-3 tablespoons olive oil
Instructions
- Pulse the peas and kale in a food processor until combined. Add the cashews, parmesan cheese, lime juice and salt. Blend all together for a few pulses. With the food processor still running, slowly pour in 2 tablespoons of olive oil, a tablespoon at a time. Blend together until completely combined and creamy – there shouldn’t be any whole pieces of any of the ingredients. Taste and add another tablespoon of olive oil if desired, and add more sea salt to taste if necessary.
- Enjoy!
Notes
- This recipe is naturally vegan and gluten free.
- HOW TO STORE: You can store this in an air tight tupperware container in the fridge for up to two weeks (although you’ll probably eat it all before that). I wouldn’t recommend freezing this since it would ruin the consistency.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.