Bruschetta with Cashew Pesto

Vegan Bruschetta Bowl with Cashew Pesto

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A make it what you want bruschetta bowl with vegan cashew pesto features fresh summer produce – yes please!

Any Nut Will Work in a Vegan Pesto

So let’s talk a minute – do you know you can use any type of nut to make a pesto (or cheese for that matter)?

Yes, I know, I know. Pine nuts really are the best.

But their price tag, is not really the best for my grocery budget.
So I thought. Hmm. I have cashews. I have an over abundant basil plant (my one pride and joy in the garden!).

I wonder, yes, cashews could I? Would I? Yes, I can. I should. I would. (whew, can you tell I just read Dr. Suess to the kids!)

Just like cashew cheese though, to really get cashews to blend well, you gotta soak ’em.

And it worked. Like a dream. Score 1 for this bowl.

Bruschetta with Cashew Pesto 2
Bruschetta Minus Fresh Mozzarella

Would I miss the fresh mozzarella that normally adorns a bruschetta bite? I knew that I wouldn’t miss the bread….never really a bread person (weird I know! I love to make and smell it though lol) and being gluten free for a few years now, that was a non issue.

And you know what? Vegan bruschetta without the mozz is just as good. It’s fresh. Light. Still makes those tastebuds dance with the savory ingredients that go together so good!
So before I made this recipe I had another recipe idea in mind…are you dying to know? 

It will happen someday (hint, it was something to do with eggplant…okay, I never was good with secrets. It was Bruschetta Eggplant Bites!). But for now. We have a Bruschetta bowl with cashew vegan pesto. And it is delicious! (because you know me and grilled veggies…just can’t go wrong with that in the summertime!)

The Essentials Vegan Bruschetta Bowl with Cashew Pesto
Here is what you will need to replicate this bowl! Assorted vegetables to grill. Our Bruschetta Recipe. Our Cashew Pesto Recipe. Fresh Spinach and Roasted Chickpeas! Recipe follows below, but customize the fresh green and vegetables to suite your buddha bowl tastes! But don’t skimp on the vegan bruschetta or cashew pesto – two musts for this bowl! 
If you make this we would love to know! Tag @badtothebowl on social media. 

Vegan Bruschetta Bowl with Cashew Pesto

Recipe by SarahCourse: Salads, Sides

Fresh ingredients like tomatoes and basil give this bowl pesto life!


  • Assorted Vegetables to Grill (Summer Squash, Zucchini, Onion, Portobella Mushrooms Eggplant Rounds)

  • Bruschetta Recipe

  • 2 large tomatoes, chopped

  • 2 Tblsp chopped fresh basil

  • 2 cloves garlic

  • 1/2 Tblsp balsamic vinegar

  • 1/4 tsp crushed dried rosemary

  • 1/4 tsp crushed dried thyme leaves

  • 1/8 tsp of pepper

  • Vegan Cashew Pesto

  • 1 cup fresh parsley

  • 1 cup fresh basil

  • 1/2 cup raw cashews (soaked – see notes below)

  • 2 Tblsp lemon juice

  • 2 Tblsp nutritional yeast

  • 1/4 cup water

  • 1/4 tsp salt


  • Chop vegetables in similiar size. Toss with seasonings. Place in oiled grilled pan and grill over high heat for 25 – 30 minutes, stirring often so they don’t burn!
  • Bruschetta: Place all ingredients from tomatoes to 1/8 tsp of pepper in bowl and stir. Best if made a few hours ahead of time to really let the ingredients ‘meld’ together.
  • Drain cashews from soaking water. Place all ingredients (except water) in small food processor and start to pulse. Gradually add water until mixture comes to together. Pesto won’t be smooth – so it is okay if there is small chunks.


  • Soak your cashews in boiling water for at least 30 minutes (best if soaked 5 – 24 hours)

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