Vegan Creamy California Walnut Pesto Sauce


A blend of California Walnuts and velvety Onion “Cream” make this pesto delicious and creamy without the dairy. Mix it with pasta, top over protein or spread it on pizza.

Total Time
1 Hr, 15 Mins

Total Time

Prep Time
20 Mins
Cook Time
55 Mins
Total Time
1 Hr, 15 Mins


80 cal
Total Fat
8 g
Trans Fat
.5 g
0 mg
40 mg
1 g
Dietary Fiber
0 g
1 g


Onion Cream

  • 2 each onions, sweet

  • 2 tablespoons plus 1 cup vegetable oil

  • ½ teaspoon salt, kosher

  • ¼ teaspoon black pepper

  • 2 tablespoons lemon juice


  • ¾ cup California walnuts, roasted, chopped

  • 2 cups basil, fresh, de-stemmed

  • ½ cup extra virgin olive oil

  • 1 tablespoon garlic, fresh, minced

  • 2 tablespoons nutritional yeast flakes

  • 1 tablespoon lemon juice

  • ½ teaspoon salt, kosher

  • 1 cup Onion “Cream”


Onion Cream

  1. Preheat oven to 400°F.
  2. Coat each onion, skin on, with 1 tablespoon of vegetable oil and season with salt and pepper.
  3. Place in the oven for 45 minutes, or until onions are very tender.
  4. Remove from the oven and remove the skins and root from the onion.
  5. Place in a blender and puree with lemon juice and remaining vegetable oil until smooth.
  6. Add more oil until desired consistency is met.
  7. Reserve until ready to use.


  1. Combine all ingredients in a food processor and pulse until walnuts are the size of a grain of rice.
  2. Transfer to a large mixing bowl and whisk in Onion “Cream.”
  3. Reserve under refrigeration until ready to use.