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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.
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5 from 5 votes

Vegan White Pesto

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.
Prep Time10 mins
Course: Main Course, Sauce
Cuisine: gluten-free, Italian, Soy-free, Vegan
Servings: 4
Calories: 358kcal


  • ½ cup walnuts (lightly toasted and finely chopped)
  • Zest and juice of 1 lemon
  • ¼ 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
  • ¼ cup vegan cashew parmesan (for serving)

For vegan ricotta:

  • ½ cup raw cashews (you can soak these beforehand for 30 minutes if your blender isn't powerful)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp nutritional yeast
  • Salt and ground black pepper to taste


  • Place all of the ricotta ingredients in a blender or food processor with ¼ 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.


Calories: 358kcal | Carbohydrates: 12g | Protein: 8g | Fat: 33g | Saturated Fat: 4g | Sodium: 3mg | Potassium: 224mg | Fiber: 3g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg