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Cashew Basil Cream Sauce

Cashew Basil Cream Sauce

Makes 1 ½ cups

1 cup cashews, soaked overnight, rinsed and drained

1 cup vegetable stock or water

2 packed cups basil leaves

2 cloves garlic

1 tablespoon lemon juice

¼ teaspoon sea salt

¼ teaspoon ground black pepper

1. Place all sauce ingredients in a high-speed blender. Blend until smooth and creamy, adjusting seasoning to taste if needed.


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