Closeup view of arugula pesto spread in a small white rectangle dish

Arugula Pesto Spread Recipe With Cashews

This vegan arugula pesto recipe is made with cashews and nutritional yeast.
Course Appetizer
Cuisine Italian
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 4 servings
Calories 157kcal
Author Healing Tomato



  • In a food processor, add split cashews.
  • Add nutritional yeast and process on low speed until it is roughly chopped
  • Add one portion of arugula and process until its blended
  • Continue adding each portion of arugula until it well blended
  • Add salt, extra virgin olive oil and Thai chili. Blend everything until it is smooth.
  • Transfer to a glass bottle and store



*** Nutrition info is approximate
Refrigerate for about 2 weeks.
Use unsalted cashews which are easy to find in Indian grocery stores or Warehouse stores


Calories: 157kcal | Carbohydrates: 5g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 586mg | Potassium: 163mg | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 3.3mg | Calcium: 22mg | Iron: 1.3mg