lentil walnut burger buns with creamy cashew pesto

It’s a patty and a bun all in one. It’s lentil walnut burger buns with creamy cashew pesto!

lentil walnut burger buns with creamy cashew pesto_hot for food

This dish will be unlike anything you’ve ever eaten before, cause it’s hella unique! Buying your own burger buns is a thing of the past. These fresh, tasty lentil walnut buns will change the vegan burger game forever. And that creamy cashew pesto might have you second guessing your relationship with bottled condiments (sorry not sorry, ketchup and mustard. We still love you!). 

vegan recipe for cashew pesto

Fill this burger/sandwich with fresh veggies of your choice, and make sure dollop that delicious creamy cashew pesto on both sides! And you can whip up a simple side of fries if you’re craving a classic burger and fries combo. 

If you want to go more traditional with your burgs try the best damn vegan burger patties or the black bean beet burger.

lentil walnut burger buns with creamy cashew pesto_hot for food

lentil walnut burger buns with creamy cashew pesto_hot for food
5 from 2 votes
Print Recipe

lentil walnut burger buns with creamy cashew pesto

Is it a patty, a bun, a burger, or a sandwich?! Whatever you want to call it, these lentil walnut burger buns with creamy cashew pesto are delicious! 

Course Main Course
Cuisine American
Keyword creamy pesto, lentil walnut buns, lentils, vegan buns, walnuts
Prep Time 31 minutes
Cook Time 33 minutes
Total Time 1 hour 4 minutes
Servings 4 small burgers
Author Lauren Toyota


lentil walnut burger buns

  • 1 C finely chopped onion (about 1 onion)
  • 3/4 C finely chopped carrot (about 1 carrot)
  • 2 roughly chopped garlic cloves
  • 2 tbsp vegetable oil or olive oil
  • 1 C cooked or canned lentils
  • 1/2 C raw whole walnuts
  • 1/4 C buckwheat flour
  • 2 tbsp nutritional yeast
  • 1 tsp dried parsley
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp coriander
  • 1/4 tsp ground black pepper
  • vegan cheese slices for stuffing in the burger patties (optional)

creamy cashew pesto

  • 1 C raw whole cashews, soaked 20 minutes in hot water
  • 1/3 C unsweetened nondairy milk
  • 2 tbsp lemon juice
  • 2 garlic cloves
  • 1/2 C packed basil leaves
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper


  1. Drain and rinse cashews from the soaking water and add to a high-powered blender with the remaining ingredients for the cashew pesto. Combine until very smooth and refrigerate until ready to serve the burgers.
  2. Preheat oven to 400°F.

  3. Heat oil in a pan over medium heat and cook onions, carrots, and garlic for about 7 to 8 minutes until softer and slightly browned and caramelized. Add this mixture to a food processor with lentils and walnuts and process until it’s a fine mince and nearly smooth.
  4. Add the remaining ingredients for the burger buns and process until a smooth dough forms.
  5. Lightly oil your hands to form patties. Use about 1/4 cup of the mixture for the whole patty. If you’re going to stuff it with a vegan cheese, take half of that amount for one patty and flatten it in your hand, place cheese in the centre and then form the other half of the dough over top. Create a well sealed patty, flipping it back and forth in your hands and pressing the edges together.

  6. Place the burger buns on a parchment lined baking sheet and bake for 25 minutes, flipping half way through.

  7. Spread cashew pesto on one side of a burger bun, add toppings of your choice, and place another burger bun on top. Serve immediately.

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12 thoughts on “lentil walnut burger buns with creamy cashew pesto”

  1. Just made these and they are so delicious!! Im obsessed with hot for food! Thanks for making vegan food taste great:)

    1. it just has a different moisture content required than what I used so I can’t guarantee its the same recipe or will turn out the same

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