Vegan Basil Cream Sauce

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

Kay Carrera
Creamy, versatile & dairy free
Servings 4


  • 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


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


    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!!!


    Leave a Comment

    Recipe Rating