Skip to main content

Creamy Vegan Basil Pesto

YIELD: About 2 cups
Creamy Vegan Basil Pesto


  • 1/2 package Mori-Nu Silken Tofu Nigari (refrigerate remaining tofu)
  • 2 tbsp pine nuts
  • 1 packed cup fresh basil leaves
  • 2 garlic cloves
  • 2 tbsp nutritional yeast
  • 1 tbsp fresh lemon juice
  • Salt and pepper to taste


  1. In a small pan, toast pine nuts over medium-low heat until golden brown, stirring frequently. Let cool.
  2. In a blender, add the rest of the ingredients along with the cooled pine nuts, then process until smooth.
  3. Serve with pasta or use as a dip for chips!


  • For a stronger basil flavor, use up to 2 packed cups of fresh basil.
  • Nutritional yeast is NOT the same as brewer’s yeast. This recipe only works with nutritional yeast.
  • 1/4 tsp salt is recommended for a dip, as chips are generally already salty. If using this as a sauce for pasta, add more salt as needed.
  • PLANT-BASED: Nutritional yeast provides the "cheesy" flavor that pesto would usually have, while Mori-Nu Silken Tofu Nigari provides the rich creaminess, all without any dairy!
  • GLUTEN-FREE: We used all gluten-free ingredients in this recipe, and it's great with gluten-free pasta! Mori-Nu Silken Tofu Nigari is Certified Gluten Free.


  • Nigari

Next Recipe Tofu Jalapeño "Cheese" Dip

Leave a comment

Comments must be approved before appearing

Name is required
Email is required
Comment is required

* Required fields