Cookwith

Name: Vegan Basil Pesto Pasta with Cashew Mozzarella
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz dried pasta (such as fusilli or penne, use gluten-free if desired); 2 cups fresh basil leaves, packed; 1/2 cup raw cashews (soaked 2 hours and drained); 2 tbsp pine nuts; 2 cloves garlic; 1/3 cup extra-virgin olive oil; 2 tbsp nutritional yeast; 2 tbsp lemon juice; 1/2 tsp sea salt, plus more for pasta water; 1/4 tsp black pepper; 1/2 cup unsweetened plant-based milk (such as almond, soy, or oat); 2 tbsp tapioca starch; 1/2 tsp apple cider vinegar; 1/4 tsp garlic powder

Vegan Basil Pesto Pasta with Cashew Mozzarella

SproutedRice9421

This recipe turns the classic flavors of Italian basil and mozzarella into a vibrant, fully vegan pasta that’s creamy, herby, and deeply satisfying. The pesto is packed with fresh basil and creamy cashews for richness, while a quick homemade cashew mozzarella mimics the stretchy, melty texture of dairy cheese. Tossed with your favorite pasta, it’s a dish that celebrates summer herbs, bold flavor, and plant-based ingenuity. Perfect for a cozy evening or impressing friends with a vegan take on a Mediterranean favorite!

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
While pasta cooks, make the vegan pesto: In a food processor, combine basil, soaked cashews, pine nuts, garlic, olive oil, nutritional yeast, lemon juice, salt, and black pepper. Process until a smooth, vibrant sauce forms. Add 1-2 tbsp water if needed to loosen the texture.
For the vegan mozzarella: In a blender, combine 1/2 cup soaked cashews, plant-based milk, tapioca starch, apple cider vinegar, garlic powder, and a pinch of salt. Blend until completely smooth.
Transfer the mozzarella mixture to a small saucepan. Cook over medium heat, stirring constantly, until it thickens and becomes stretchy (about 3-5 minutes). Remove from heat and let cool slightly.
In a large bowl, toss the cooked pasta with the pesto, adding reserved pasta water a tablespoon at a time until glossy and well-coated.
Spoon or dollop the warm cashew mozzarella over the pasta. Garnish with extra basil leaves, pine nuts, and a drizzle of olive oil if desired.
Serve immediately for the best flavor and texture.