Vegan Roasted Red Pepper Pesto

Bursting with bold flavors and creamy textures, this Vegan Roasted Red Pepper Pesto is a plant-based twist on a classic favorite. Made with smoky, oven-roasted red bell peppers, creamy cashews, and fragrant basil, this dairy-free pesto is perfectly balanced with a touch of tangy lemon juice and savory nutritional yeast. Its silky, spreadable texture is achieved with a food processor, making it incredibly easy to whip up in just 40 minutes. Use it as a dip, pasta sauce, sandwich spread, or topping for grain bowls—this vibrant, versatile pesto will quickly become a staple in your kitchen. Naturally gluten-free and packed with wholesome ingredients, it’s a flavorful crowd-pleaser that fits effortlessly into a variety of diets.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.

Step 2

Cut the red bell peppers in half, remove stems, seeds, and membranes. Place them cut side down on the prepared baking sheet.

Step 3

Roast in the preheated oven for 20 minutes, or until the skins are charred and blistered. Remove from the oven and let them cool.

Step 4

While the peppers are roasting, soak the cashews in hot water for 10 minutes, then drain.

Step 5

Once the peppers are cool enough to handle, peel off the skins and discard them.

Step 6

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.

Step 7

Pulse the mixture until it is well combined and smooth, adding water gradually to achieve the desired consistency.

Step 8

Taste and adjust seasoning if necessary.

Step 9

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

Serving size	(838.6g)

Amount per serving	% Daily Value*
Calories	1231.9

Total Fat 92.8g	0%
Saturated Fat 15.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1220.9mg	0%
Total Carbohydrate 78.7g	0%
Dietary Fiber 17.6g	0%
Total Sugars 27.3g
Protein 31.0g	0%

Vitamin D 0IU	0%
Calcium 126.8mg	0%
Iron 11.6mg	0%
Potassium 2175.5mg	0%

*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.

Source of Calories

Fat: 65.6%

Protein: 9.7%

Carbs: 24.7%