Vegan Basil Cashew Cream Sauce

Kay Carrera

Creamy, versatile & dairy free

Print Recipe

Servings 4

Ingredients

1 cup soaked cashews soak overnight or flash soak in boiling water
1/2 cup basil leaves
3 tbsb nutritional yeast
3 tbsp EVOO
1/2 cup water
salt to taste

Instructions

Blend all ingredients till smooth in a high speed blender. Store in fridge, will last one week.

Notes

To toss in pasta, cook pasta till al dente. Stir in basil cream sauce. I highly recommend adding in some sautéed mushrooms and freshly cracked pepper. ENJOY!!!