There’s no need to let anyone know that this creamy, rich, delicious sauce is vegan!
Vegan Basil Cream Sauce
- 2 cups unsweetened coconut milk, soymilk or almond milk
- 1 cup raw cashews
- 1 garlic clove
- 1 cup loosely packed basil leaves
- 2 tbls olive oil
- 1 tsp salt (or to taste)
- 1 tsp pepper (or to taste)
Get out your Vitamix and put all of the ingredients in it. Let everything stand for about 3 minutes, just to help soak the cashews. Blend on high for about a minute. You can now store it in a jar in the fridge or place it in a saucepan to warm up for pasta, veggies or any meat dish. If you do not own a Vitamix (get one!) you can throw everything into a Cuisinart and get the same (though not quite as smooth) result.