Vegan Basil Cream Sauce

Vegan Basil Cream Sauce

Welcome to heaven. My heaven. This sauce has made its way onto everything lately. It's so good, it'd probably be good on pancakes. Ok, maybe that's pushing it...but it is pretty freaking delicious. This sauce is creamy, thick and oozing with amazing fresh basil flavor. I thought I would make this sauce more interesting by adding it onto some roasted veggies, instead of just what is expected, pasta.

It goes well over pasta or over roasted veggies....I may have gone a little overboard on drenching my veggies with it!

Let me know what you think of this Vegan Basil Cream Sauce! You will be shocked it is dairy-free with no butter or oil and made with cashews. Leave me feedback below after you make it!

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Basil Cream Sauce

Vegan Basil Cream sauce that is rich and creamy from cashews. Oil-free, dairy-free and gluten-free.


  • 1 cup raw whole cashews 140g
  • 3/4 cup low sodium vegetable broth use water for a raw version
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup nutritional yeast
  • 1 tablespoon fresh lime juice
  • 3/4 cup packed fresh basil


  1. Preheat an oven to 300 degrees and spread the cashews out evenly. Bake for 10-12 minutes until golden and fragrant.
  2. Add them to your high powered blender. You can try a food processor if you don't have a high powered blender, you may just need to run it a few minutes to get it really smooth. Add the broth with the cashews to your blender and process until smooth. Add the remaining ingredients and purée until very smooth and creamy.
  3. Taste and add any additional seasoning, if desired. Pour over pasta or veggies, as noted below. It's amazing on roasted veggies. Garnish with chopped basil and cashews.
  4. I like this sauce over both veggies and pasta. To make the veggies I used 5 long carrots, washed and peeled and 1 extra large zucchini, or two small ones.
  5. Cut the carrots in half and then cut those in quarters, about a 1/2 inch thick. Cut the zucchini in similar sizes. Roast them on a sheet pan lined with parchment paper at 400 degrees for 15 minutes. Then turn the oven to broil for just a couple of minutes until browned on top.


  1. Looks and sounds very good and healthy !
  2. Yummm Brandi this sounds restaurant-worthy! Now I just need my roommate's basil plant to go on overdrive so I can harvest 3/4 cups worth... :) I definitely want to try this gorgeous, healthy sauce!
  3. Sounds tasty!
  4. Ha! Excellent first sentence Brandi. Sometimes food can be perfectly divine can't it! I'm excited to try your recipe as I've only recently purchased a food processor – I have no idea how I've coped without one for all these years. I'll pin your recipe for the future (not quite Basil season here yet). We usually overdose on pesto in the warmer weather – this sounds equally delicious, yet soooo much healthier.
    • Thank you so much Saskia! Oh my, I use my food processor daily! I'd die without it, lol!
  5. LOL! I do the same with one or two sauces I really like - put it on everything (sometimes too much) This looks really tasty and fresh - will give it a try.
  6. Oh wow, I could demolish that whole bowl of creamy basil veggies!!! The sauce looks absolutely divine... so good to be able to eat something creamy and delicious that's actually good for you! I'm making pasta tonight so if I can get enough basil I'm going to give this a go. My little plant outside has probably only grown the equivalent of 1/8 of a cup so far (!) so I don't want to kill it, haha! xx
    • Thank you so much Laura! It is soooo good and fresh!! I hope you get a chance to make it!
  7. My kind of meal :-) It looks delicious!
  8. I could eat this by the bowl full, it looks great, I would love it on roasted potatoes. Basil is my favorite herb, this is amazing!
  9. I have fallen SO in love with nut based cream sauces!! My mom made one with walnuts the other day and used herbs from the garden and it was heavenly!! The fattiness is just SO rich and delicious!! This looks AMAZING!
    • I agree! I can't live without my nuts....oh that's sounds bad, lol!!
      • Where do you buy your cashews? Looks delish!!!!
          Hi Bev! I just buy them in the bulk section at my local HEB grocery store. I get the raw unsalted ones to use in all my recipes.
    • You can use walnuts for sauce too ? Amazing !!!!!
        I've never tried it with walnuts so I have no idea how it would affect the flavor. Cashews are really creamy, so I think the walnuts would produce a different flavor/texture.
  10. Basil seriously makes the world go round. I friggin' love it! I make this AWESOME Artichoke dish with a basil dressing (olive oil, mustard, basil & onion) - it's KILLER! This one looks like it could kill to!!! :D
  11. I really want to try this! Sounds amazing!
  12. I was wondering where you were:) guess you are busy whipping up delicious sauces like this, it sounds so yummy and healthy. Hope you are having a good summer!
    • Aww you're so sweet! I have been working like a maniac on recipes to get on my new site/blog and I feel like it'll never get finished! So, that's the reason for less posts lately, because I want them all on my new blog :)
      • That's awesome:) good luck with the new website. Hope you get to enjoy some good weather as well:)
  13. Mmmmmm, Brandi, I love anything packed with basil! This totally would taste amazing on pancakes, or waffles, or pasta, or meat...or anything!
  14. Is basil the best, or what?! I can totally see imagine this sauce slathered onto savory pancakes!
  15. Looks incredible Brandi!!! Thank you. Shane
  16. […] Basil Cream Sauce & Roasted Veggies (Vegan, Oil-Free, Gluten-Free) […]
  17. I made your tasty sauce & ate it on buckwheat pasta! It was just divine, Brandi! it was superb even! xxx
    • Thank you so much Sophie! Sorry, I just saw ths message. So glad you enjoyed it! :)
  18. I make a mean cashew sauce, but I've never added basil to it. I love the smell and taste of basil and it's so good for you! This is going to go on my must-try list! Celeste :)
    • Thank you Celeste! I love basil too...the strong freshness of it is amazing!
  19. I made this tonight, and it was amazing. I also loved how quickly it all came together. Great recipe!! I will make this often because it's so versatile, and delicious!
      Wonderful Gretchen! I'm so glad to hear and thank you so much for leaving me feedback!
  20. Loving your blog! I tried this recipe and it was amazing!
      Awesome!! Thank you so much for letting me know! I love getting feedback :)
  21. OH YUM! I would totally marinade everything in this deliciousness. Basil is my JAM! :)
  22. Is there one particular brand of nutritional yeast you recommend? I have read that there can be quite a bit of difference between brands.
      Hi Erin! I just used Braggs nutritional yeast, but I've tried the kind from the large bulk bins and that works too. For this, I really think any brand will work. Let me know when you try it!
  23. Soooooo creamy and yummy, Brandi! It may even-dare I say it-rival your garlic Alfredo sauce! This sauce is so thick and rich, a little bit in some gluten-free pasta did the trick. Thank you so much for creating these terrific recipes! If there is a way to calculate the calories for one serving, please let me know. Thanks!
      Thank you so much Colleen for the amazing feedback, I'm so happy to hear you loved this so much! I will work on getting the nutrition stats up on this!
  24. Thank you for your blog. I love your recipes in general but this sauce is amazing. I have tried it both ways and I think roasting the cashews gives a superior flavor. I have also substituted cilantro for the basil. Yum! Try it!
      I'm so happy to hear you loved this so much, thank you so much for the awesome feedback!!
  25. I just made this and put it over brown rice spaghetti noodles and it was DELICIOUS! Even my mom, who is not vegan, loved it! Thanks for the recipe!
      Yay! SO glad to hear both you and your mom loved it Moriah, thank you so much for leaving feedback!
  26. Hi Brandi,I would like to make this tomorrow. I have a lot of basil outside and I would love to make up a few batches and freeze them. Do you think that would be okay?
      Hi Laina! I have never tried freezing it personally, but I think it would be okay since it's just whole food ingredients. I would just thaw it overnight in the fridge and reheat on low over the stove. Cashews do cause things to thicken up a lot but reheating at a low temp should make it saucy again.

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