Go Back
+ servings
A black bowl with vegan white pesto pasta and sprigs of oregano. Next to it is a gray napkin and a fork in the bowl.

Vegan White Pesto

Vaishali · Holy Cow! Vegan Recipes
A vegan white pesto sauce that's delicious, really easy to make, creamy, nutty, and packs a punch with flecks of pungent, leafy oregano. It's even kid-friendly and it's gluten-free and soy-free.
5 from 5 votes
Prep Time 10 mins
Course Main Course, Sauce
Cuisine gluten-free, Italian, Soy-free, Vegan
Servings 4
Calories 358 kcal

Ingredients
  

  • 1/2 cup walnuts (lightly toasted and finely chopped)
  • Zest and juice of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic (grated or finely crushed. I like garlic, but you can cut this down to one clove because it can be a strong flavor as we are using raw garlic)
  • 1 tbsp oregano (finely chopped. Or use 1 tsp dry)
  • 1 cup pasta cooking water
  • 1/4 cup vegan cashew parmesan (for serving)

For vegan ricotta:

Instructions
 

  • Place all of the ricotta ingredients in a blender or food processor with 1/4 cup water and process into a smooth paste. If you need more water, add just a teaspoon at a time to keep the blades moving.
  • Turn out the ricotta in a bowl. Add the remaining ingredients along with a cup of the water you cooked your pasta in. Stir vigorously to combine everything, then stir in the pasta and mix well.
  • Serve topped with cashew parmesan.

Nutrition

Calories: 358kcalCarbohydrates: 12gProtein: 8gFat: 33gSaturated Fat: 4gSodium: 3mgPotassium: 224mgFiber: 3gSugar: 2gVitamin A: 21IUVitamin C: 1mgCalcium: 43mgIron: 2mg
Tried this recipe?Let us know! Or post a photo on Instagram and tag @HolyCowVegan