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A Must-Try Creamy & Dairy-Free Pesto Recipe

This homemade pesto is so good, you’ll want to drop everything you’re doing at this moment and whip it up in your kitchen. Don’t worry, we won’t judge – mostly because making this collagen recipe takes almost no time at all. Plus, it’s great as a dip with vegetables and crackers or as a pasta and pizza sauce — the options are endless! 

Traditionally, Pesto is made with parmesan cheese and pine nuts. However, I wanted to make a pesto that was creamy and dairy free. The soaked cashews allow for a smooth and creamy texture, making it a wonderful dairy-free spread or dip. The nutritional yeast mimics a nutty cheese flavor and, with the combination of fresh basil and garlic, brings together all of the flavors you know and love.

In this simple Pesto recipe, I added a scoop of Vital Proteins Collagen Peptides to help support healthy hair, skin, nails and joints.** Since Collagen Peptides is unflavored, it makes it incredibly easy to sneak into every recipe.

My recommendation is to double the recipe and store it in a glass jar in the fridge for a week so you have a wonderful go-to sauce or dip for your recipes. I have even topped my tacos with this Pesto because of the beautiful fresh flavor it offers. Plus, it's the perfect color to complement your St. Patrick’s Day plans!

Dairy-Free Pesto Recipe 

Yields 5-6 servings


  • 1 C fresh basil
  • ¼ C cashews (soak for 5-10 minutes)
  • ¼ C nutritional yeast
  • 1 scoop Vital Proteins Collagen Peptides
  • 1 t black pepper
  • ¼ t Himalayan sea salt
  • 1/4 C olive oil
  • 1 T garlic (minced)
  • 1 T lemon juice


1. Measure out all of the ingredients and add to a food processor or a high-speed blender.

2. Add everything into the food processor and process on high for 2 to 3 minutes.

3. Blend together until smooth and scoop into a bowl. Note: To make it thinner, add about 1-2 t of water or unsweetened nut milk.

4. Enjoy with vegetables, crackers, as a pasta sauce or on a pizza crust.

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