Basil Cream Sauce
Vegan Basil Cream sauce that is rich and creamy from cashews. Oil-free, dairy-free and gluten-free.
Ingredients
- 1 cup (140g) raw whole cashews
- 3/4 cup low sodium vegetable broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 1/8 teaspoon ground black pepper
- 2-4 tablespoons nutritional yeast (to desired taste)
- 1 tablespoon fresh lime juice
- 3/4 cup packed fresh basil
Instructions
- Preheat an oven to 300°F and line a pan with parchment paper. Spread the cashews out evenly. Bake for 10-12 minutes until golden and fragrant.
- Begin cooking your pasta of choice.
- Add the roasted cashews to a high-powered blender. You can try a food processor if you don't have one like a Vitamix, you may just need to run it a few minutes to get it really smooth. Add the broth to the cashews and process until smooth. Add the remaining ingredients and process until very smooth and creamy and no bits of nuts remain.
- Taste and add any additional seasoning, if desired. Pour over cooked pasta or roasted veggies. Garnish with extra chopped basil, if desired.