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!
Vegan Basil Cashew Cream Sauce
Creamy, versatile & dairy free
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!!!
