Thanks to Natalya @natalya_longevitylifestyle, an Instagram food blogger.

Oil-Free Parsley Cashew Pesto


  • 1 bag Al Dente Plant Based Pasta
  • 1 bunch parsley chopped
  • 1 cup raw cashews
  • 2 tbsp italian seasoning
  • 2 tbsp apple cider vinegar
  • 1 tsp salt
  • 1 cup water
  • to taste red pepper flakes


  • Soak cashews in water overnight, or soak 1-2 hours in hot water.
  • In blender or food processor, blend cashews & water first. Then add all ingredients minus the pasta, and blend until smooth. If it’s too think, add more water.
  • Cook pasta according to package directions.
  • Gently toss pasta with the pesto. Season to taste and add more water if you prefer a thinner sauce.

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