This vegan creamy pesto dip is made from silken tofu, nuts and basil for a creamy, super satisfying dip.
How to make the pesto dip.
Ingredients
- 350g (12.3 oz) silken tofu, drained
- 100g (3.5 oz) cashew nuts soaked in 250ml (8.5 fl oz) water for 2 hours, then drained, or pine nuts straight from the pack or lightly toasted. Cashews will give the creamiest consistency, while pine nuts will be chunkier, but with a more pesto-like flavour. I like both!
- 1 1/2 tbsp olive oil
- 3 tbsp nutritional yeast (this adds some crucial B vitamins and amino acids to your dip and helps lend a cheesy flavour)
- 45g (1.6 oz) fresh basil leaves (not the stalks)
You’ll also need a selection of veg crudities and some Popchips Original Potato Chips to serve.
Instructions
1. Blend the tofu, olive oil and nuts together until smooth. The longer you blend, the smoother it will become, so go by personal taste. I like a little bit of texture.
2. Add the nutritional yeast and basil leaves and blitz again until pale green.
3. Season to taste and serve!
What do you think of this pesto dip?
Don’t forget to try my other dips and condiments, including this tasty paprika and garlic mayonnaise.
If you’re looking for a healthier option for the crisps/chips to go with it, I’ve recently discovered Original flavour Popchips, which have all the flavour of fried crisps with less than half the fat and less than 100 calories per serving. They’re also suitable for vegans. Win!
Here’s that vegan creamy pesto dip recipe again in a printable format.
Vegan creamy pesto dip
Ingredients
- 350 g (12.35 oz) silken tofu drained
- 100 g (3.53 oz) cashew nuts soaked in 250ml (8.5 fl oz) water for 2 hours then drained, or pine nuts straight from the pack or lightly toasted. Cashews will give the creamiest consistency, while pine nuts will be chunkier, but with a more pesto-like flavour. I like both!
- 1 1/2 tbsp (1.5 tbsp) olive oil
- 3 tbsp nutritional yeast this adds some crucial B vitamins and amino acids to your dip and helps lend a cheesy flavour
- 45 g (1.59 oz) fresh basil leaves not the stalks
- You’ll also need a selection of veg crudities and some Popchips Original Potato Chips to serve.
Instructions
- Blend the tofu, olive oil and nuts together until smooth. The longer you blend, the smoother it will become, so go by personal taste. I like a little bit of texture.
- Add the nutritional yeast and basil leaves and blitz again until pale green.
- Season to taste and serve!
This is commissioned recipe for Popchips.
More recipes to try
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Katie says
make this today, easy to do and very tasty, as good as normal pesto
Amanda Ricci says
I love your recipe. I’ll have to try it! :)
katie says
That’s great, can’t wait to try it. Thank you.
Natalie Ray says
This sounds absolutely divine. What a lovely, creative way to use tofu. I’m always looking for new ways to use it, definitely trying this!x
katie says
The creamy vegan pesto dip calls for the nuts to be soaked, can I ask what in and for how long. Thank you
Emily Leary says
Hi. Great question. I soaked the cashews in 250ml water for 2 hours, then drained. I’ve updated the above recipe too. Thanks!
Katie says
Hi Emily, I made the vegan pesto using the cashew nuts for my daughter, she ate it in large quantities declaring I must never make it again because IT TASTES TOOO GOOD!!
Thank you for such a great recipe.
Bintu @ Recipes From A Pantry says
Emily, I am a pesto addict and want to experiment with pesto more and love the idea of tofu. Its brill.
Mayfair Mum says
You’ve reminded me I need to fix or replace my blender/food processor/Kenwood chef this year! This dip looks like a reason to get on with it…and Pop Chips. Don’t let me start a packet you’d like to share…yum!