Vegan Roasted Red Pepper Pesto
Elevate your plant-based meals with this vibrant and flavorful Vegan Roasted Red Pepper Pesto! Bursting with smoky sweetness from oven-roasted red bell peppers and enriched with creamy soaked cashews, this dairy-free pesto is complemented by fresh basil, nutritional yeast, and zesty lemon juice for an irresistible umami kick. Simple, wholesome, and ready in just 40 minutes, this silky, versatile sauce pairs beautifully with pasta, grain bowls, sandwiches, or as a dip for your favorite veggies. With its perfect blend of bold flavors and easy-to-follow preparation, this vegan pesto is a must-try for any home cook seeking a delicious and healthy twist on a classic favorite!
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Recipe Information
Ingredients
- 3 large red bell peppers
- 1 cup raw cashews
- 1 tablespoon nutritional yeast
- 2 large garlic cloves
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 cup fresh basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup water
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Cut the red bell peppers in half, remove stems, seeds, and membranes. Place them cut side down on the prepared baking sheet.
Roast in the preheated oven for 20 minutes, or until the skins are charred and blistered. Remove from the oven and let them cool.
While the peppers are roasting, soak the cashews in hot water for 10 minutes, then drain.
Once the peppers are cool enough to handle, peel off the skins and discard them.
In a food processor, combine roasted red peppers, soaked and drained cashews, nutritional yeast, garlic cloves, lemon juice, olive oil, fresh basil leaves, salt, and black pepper.
Pulse the mixture until it is well combined and smooth, adding water gradually to achieve the desired consistency.
Taste and adjust seasoning if necessary.
Transfer the vegan roasted red pepper pesto to an airtight container and refrigerate until ready to use. It will keep in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 27.3 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2176 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
