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Oil-Free Three Herb Cashew Pesto | Easy Vegan Pesto | Quick Healthy Pesto Recipe

I LOVE pesto!

I think pesto is my favorite sauce on planet, for a few reasons.

First and foremost is that you can put it on pretty much anything, and it will taste better.

Second, the recipe is super versatile. Traditional pestos are made using basil only. I have no issue with this, but sometimes basil is hard to find (if you don’t grow it yourself) or could be expensive when out of season.

Adding parsley, mint, or cilantro adds a different twist on a classic recipe!

You can take that a step further and replace the cheese portion. With the right ingredients, you can easily make up for that flavor.

Finally, I started using cashews instead of extra virgin olive oil every time I make it, and I was pleasantly surprised! You still get all the creaminess without having to use all that oil.

But don’t take my word for it! Give this a shot yourself!

Vegan Cashew Pesto

Cook and Prep time: 5 minutes

You Need:

  • 3 cups Basil (and/or other fresh herbs), stems removed and roughly chopped
  • 1 cup Cashews
  • 1-2 tbsp. Water + more as needed
  • ½ Lemon, juiced
  • 3 cloves Garlic
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Pepper Flakes (Optional)

DIRECTIONS

  1. Place the cashews in a blender.  Pulse until a fine meal has formed.
  2. Add the water, a little at a time, and continue to process until the cashews form a thick cream.
  3. Rinse produce.  Roughly chop the garlic.
  4. To the blender, add the basil, garlic cloves, lemon juice, salt, black pepper, red pepper flakes.  Blend until smooth and set aside until ready to use. Enjoy!
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No Oil Sweet Potato & Spinach Stew

No oil AND packed with flavor?

I know what you’re thinking.

Probably as skeptical as I look in this picture! But yes you can make dishes without oil still packed to the brim with nutrition.

As a home cook, this was one of the hardest things for me to wrap my head around.

But in my opinion, the more flexible you can be, the better cook you become. So keep it fresh with this no-oil sweet potato stew!

No Oil Sweet Potato & Spinach Stew

Cook and Prep Time: 35 minutes

Serves: 3-4

You Need

  • 1 ½ lb. Sweet Potatoes, chopped finely
  • 1 large can Cannellini Beans
  • 1 bunch Scallions, chopped
  • 1 Yellow Onion, diced
  • 3-4 cloves Garlic, minced
  • 6-8 oz. Cremini Mushrooms, chopped
  • 8 oz. Spinach, chopped
  • 2 cups of Vegetable Stock, for steaming
  • 2 tbsp. Tamari
  • 1 tbsp. Curry Powder
  • 2 cans Diced Tomatoes, with juices
  • Vegetable Stock, for sautéing
  • Salt, to taste
  • Black Pepper, to taste
  • Lime, for garnish
  • Chopped Cilantro, to garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. Set a large pan or skillet to medium-high heat.  Once hot, add the scallions, white onion, and garlic.  Cook for 3-4 minutes, until onion has softened, adding vegetable stock as needed.
  3. Add the mushrooms, and sauté for 2-3 minutes, until softened.
  4. Then, add the sweet and the vegetable stock. Cover, and let steam for about 10 minutes, until softened.
  5. Once softened, add beans and toss to combine, 2-3 minutes.  Add spinach and cook until wilted, about 1-2 minutes more.  Add tamari and curry powder, and toss to combine.  Season with salt and pepper to taste.
  6. Serve with alone or with brown rice.  Garnish fresh herbs and a lime wedge.  Enjoy!