Versatile to say the least! Dip it, Spread it, toss it! Currently I’ve been loving it as pasta sauce. Give it a go, it won’t disappoint!

A plate of bow-tie pasta with creamy Vegan Basil Cream Sauce, topped with sautéed mushrooms, served on a white dish. A grey cloth is partially visible on the side against a marble surface.

Get the Recipe:
Vegan Basil Cashew Cream Sauce

Yield: 4
Creamy, versatile & dairy free
No ratings yet
Print Leave a Review Pin Recipe

Ingredients
 

  • 1 cup soaked cashews , soak overnight or flash soak in boiling water
  • ½ cup basil leaves
  • 3 tbsb nutritional yeast
  • 3 tbsp EVOO
  • ½ 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!!!
    Author: Kay Carrera
    Serving: 0g, Carbohydrates: 0g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Potassium: 0mg, Fiber: 0g, Sugar: 0g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
    Did you make this recipe?Please leave a star rating and review below!