Name: Creamy Vegan Tofu Pesto
Prep time: 10 min
Total time: 10 min
Ingredients: 14 ounces extra-firm tofu (drained and pressed); 2 cups basil; ¼ cup walnuts; 4 cloves garlic; ½ cup nutritional yeast; ½ cup olive oil; ½ lemon, juiced; 1 teaspoon salt; ¼ teaspoon black pepper

Jump to Recipe Jump to Video Print Recipe

This creamy Vegan Tofu Pesto puts a protein-packed twist on classic pesto. It’s plant-based and gluten-free, takes just 10 minutes to make, and is delicious tossed with pasta, spread on toast, or added to your favorite dishes!

Send this recipe to your email for later

Today I’m bringing you one of my new favorite recipes: Vegan Tofu Pesto! It’s creamy, bright, and packed with flavor. Plus, the tofu makes it a delicious way to add extra protein to your favorite dishes (or even enjoy straight from the spoon). If you’re looking for a plant-based twist on classic pesto that’s both nutritious and versatile, this one’s definitely worth a try!

It’s also incredibly easy to make. All it takes is a quick blitz in the blender and you’ve got a protein-packed sauce that feels a little more satisfying than traditional pesto.

Not only that, but it’s also a great make-ahead option. In fact, you can easily keep it in the fridge for several days and pull it out whenever you need a quick meal or snack.

And while pasta is my go-to pairing, don’t stop there! Try this Vegan Tofu Pesto as a sandwich spread, a dip for veggies, or even a topping for grain bowls. It also makes a great base for tarts (like my Spiral Veggie Tart!).

Check out the recipe below, give it a try, and let me know what you think!

Why you’ll love this Vegan Tofu Pesto

It’s rich, creamy, and brimming with fresh basil flavor.
It’s higher in protein and more filling than regular pesto, thanks to tofu.
It’s completely plant-based and vegan-friendly.
It’s great on toast, stirred into pasta, or added to pizzas, bowls, and sandwiches.
It’s quick and easy to make, with no cooking required.

Vegan Tofu Pesto ingredients

Extra-firm tofu gives this pesto its creamy texture while adding a boost of protein. Be sure to drain and press it well before tossing it into the blender to remove any excess moisture!
Basil brings this Vegan Tofu Pesto its fresh and herby flavor.
Walnuts add richness, a subtle nutty flavor, and a little texture to the pesto. I like using walnuts instead of pine nuts here because they’re a bit more affordable but still taste great.
Garlic brings a bold flavor and gives the pesto a delicious garlicky kick.
Nutritional yeast adds a cheesy, umami flavor while keeping the pesto completely dairy-free. It’s also an easy way to squeeze in extra nutrients like fiber and vitamin B12 (if fortified).
Olive oil brings richness and helps create a smooth, silky texture.
Lemon juice adds brightness and acidity to balance out the richness of the other ingredients.

How to serve this Vegan Tofu Pesto

Toss the pesto with your favorite pasta for a quick and creamy, protein-packed meal.
Spread it over toasted sourdough, then top with sliced tomatoes or avocado.
Use it as a spread to jazz up sandwiches, wraps, and veggie burgers.
Serve it as a dip with sliced cucumbers, bell peppers, carrots, or crackers.
Dollop it over homemade pizza or flatbread for a fresh finishing touch.

Substitutions & variations

Extra-firm tofu – Silken tofu can work for an even softer, creamier pesto, though the consistency will change.
Basil – Swap some of the basil for fresh parsley, spinach, arugula, or kale to give this Vegan Tofu Pesto a fun twist!
Walnuts – Feel free to use pine nuts, almonds, cashews, pecans, or sunflower seeds instead.
Olive oil – Avocado oil or another neutral oil will also work if that’s what you have on hand.
Try some add-ins – Toss in sun-dried tomatoes, red pepper flakes, or a handful of spinach for even more flavor and color.

Quick recipe tips

Start with less lemon juice and add more to taste, especially if you prefer a richer, less tangy pesto.

Add a small splash of water or olive oil if your pesto is too thick to help reach your desired consistency.

If serving with pasta, reserve a little pasta water and stir it into the pesto to create a silkier sauce.

Step-by-step instructions

Blend: Add all ingredients to a blender or food processor and blend until smooth and creamy, scraping down the sides as needed.
Season: Taste and adjust the amount of salt, pepper, or lemon juice as desired.
Serve: Spread on toast, stir into pasta, or enjoy as a dip or spread.

Make ahead & storage

Whip up a batch of this Vegan Tofu Pesto ahead of time for an easy way to add flavor to meals all week long. Here are a few tips for making it ahead and storing leftovers.

Meal prep

Make the pesto: Prepare the pesto up to 4 days in advance and keep it in an airtight container in your fridge.
Use as needed: Keep it refrigerated and spoon it onto pasta, toast, sandwiches, or veggie bowls whenever you need a fast flavor boost.

Storing leftovers

Fridge: Store leftover pesto in an airtight container in the refrigerator for up to 4 days.
Prevent browning: Press plastic wrap directly onto the surface of the pesto before sealing the container to minimize oxidation.

Freezing

Freeze for later: Freeze the pesto in an airtight container or ice cube tray for up to 2 months.
Thaw and use: Thaw overnight in the fridge, then stir well before serving.

FAQ

You can, but it may end up a bit thinner. Using extra-firm tofu helps make it more creamy, smooth, and spreadable.

Yes! Pine nuts, cashews, and almonds are great alternatives, though they may slightly change the flavor of your final product. Sunflower seeds are another nut-free alternative you can try.

There are tons of ways to enjoy! Spread it on toast or sandwiches, stir it into pasta or veggie bowls, use it as a dip for veggies, or drizzle over roasted potatoes! It’s also featured in some of my favorite recipes, like my Spiral Veggie Tart.

Stay in the loop!

Healthy eating tips & recipes delivered directly to your inbox

More sauces, dips, and dressings

Fresh Cilantro Mint Chutney

Vegan Cashew Queso

Vegan Pesto Aioli

High-Protein Creamy Edamame Spread

Roasted Beet Whipped Feta

Classic Chimichurri Sauce

Green Goddess Yogurt Dressing

Creamy Cilantro Lime Sauce

Easy Roasted Red Pepper Hummus

Print Pin

5 from 1 vote

Creamy Vegan Tofu Pesto

Creamy, bright, and packed with plant-based protein, this Vegan Tofu Pesto is a flavorful twist on a familiar favorite. Blend it up in minutes and use it to jazz up pasta, spread on sandwiches, or scoop it straight from the jar — you’ll want to put it on everything!

Course Sauces, Dips, and Dressings

Cuisine Mediterranean

Prep Time 10

Total Time 10

Servings servings

Calories 200kcal

Ingredients

14 ounces extra-firm tofu drained and pressed
2 cups basil
¼ cup walnuts
4 cloves garlic
½ cup nutritional yeast
½ cup olive oil
½ lemon, juiced
1 teaspoon salt
¼ teaspoon black pepper

Instructions

Combine all ingredients in a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
Taste and adjust seasoning as needed.
Spread over toast, stir into pasta, or enjoy by the spoonful!