Cashew-Basil Cream Sauce
Serve over zucchini noodles, kelp noodles, or your other raw pasta-alternative of choice. From Dandelion Vegan Blog.
I didn’t measure the sauce when I was making it, but here’s roughly what I put in:
Cashew Basil Cream Sauce:
1 generous cup raw cashews, soaked in water for an hour or so
2 generous Tablespoons pine nuts
2 cloves minced garlic
1/8-1/4 cup nutritional yeast (to taste, I usually go for 1/4 cup)
6-8 drops ume plum vinegar (because it’s quite salty and tangy, I just drizzle a bit in…you’ll have to adjust to your tastes)
1 generous/heaping Tablespoon white miso
2-3 Tablespoons fresh lemon juice ( I usually go for more like 3)
1.5 cups water
Generous 2 cups chopped fresh basil leaves
salt and pepper to taste
Drain the cashews and blend in food processor with the rest of the ingredients, except the basil. Add the water gradually until you get the smoothness and consistency you want, I went for a thick consistency that was still “pourable”. For a nice smooth consistency, blend it for several minutes. When you’ve achieved the consistency you want, toss in the chopped basil leaves and pulse a few times to blend through.
Toss the cashew/basil cream with some drained noodles that are just on the verge of al dente and gently heat through. Serve right away with lightly steamed green beans, and some pine nuts and basil shreds to garnish. Pretty yummy stuff!
Based on Random Daze theme by Polaraul