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Raw Vegan Basil Cashew Sauce Recipe

Perfect pasta sauce, quick & easy, delicious on veggies or crepes

Perfect quick & easy pasta sauce, also delicious on dosas or crepes, or veggies, served gently heated or raw.

Raw vegan basil cashew sauce came from a lovely bunch of basil I got at a FL farmers market in JANUARY. How could an Iowan pass that up?

Total prep time: 20 minutes

Yield: 1 1/2 cups, 6 Servings

Nutrition Data, 39g Serving: 90 cal, 54 cal from fat, 6g fat, 6g carb, 4g protein, 1g fiber, 109mg sodium, 1g sugars, low cholesterol, good source Vit B6, B12, C, K, Folate, Magnesium, Copper, Manganese, Thiamin, Riboflavin, Niacin. Estimated glycemic load 2

Ingredients:

1/2 cup raw cashews
1 cup basil leaves, loosely packed
1/3 cup Italian parsley leaves
2 Tbsp nutritional yeast
1/4 tsp salt
1/4 cup plain almond or coconut milk

2 Tbsp lime juice
1 tsp agave or maple syrup
Fresh ground black pepper to taste

Directions:

Soak cashews in warm water for 4 hours or more, then drain off soaking water and rinse
Strip basil leaves off stems until you have 1 cup loosely packed
Do the same with the parsley to get 1/3 cup leaves
Add all ingredients to a blender and blend on medium speed until smooth
Ladle over pasta, dosas or crepes, or use as a salad dressing
Store leftover sauce up to 2 days in the fridge

Cooking Tips:

It's fine to soak the cashews all day or overnight - just put them in the fridge.

This is a raw sauce, but can be heated if you want to serve it warm. Heat on medium low just until hot, stirring. Do not boil. It will thicken and become darker green as it cooks.

Basil turns dark when cut and processed, while parsley maintains a bright green color, so that's a necessary ingredient.

This sauce is mild flavored. Sharp or hot seasonings like ginger, mustard, cayenne or garlic would also be good in this recipe, for more of a bite.

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