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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!!!