Basil Cream Sauce
Vegan Basil Cream Sauce. Dairy-free, oil-free, gluten-free and made with cashews and fresh basil and just a few simple ingredients.
Servings: 2 cups of sauce
Ingredients
TOMATOES
- 10 ounces cherry tomatoes, halved
- salt and pepper
SAUCE
- 1/2 cup (75g) raw whole cashews
- 1/2 cup (75g) drained/rinsed cooked white beans
- 3/4 cup low sodium vegetable broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 1/8 teaspoon ground black pepper
- 2-4 tablespoons nutritional yeast (to desired taste)
- 1 tablespoon fresh lime juice
- 3/4 cup (15g) packed fresh basil
- I use this scale.
Instructions
- If you don't have a powerful blender, you may need to soak your cashews in a bowl of hot water for several hours or boil for 10 minutes. Drain and then proceed.
- Preheat an oven to 425°F and line a pan with parchment paper. Halve the tomatoes and add to the pan with the cut side facing up. Season with salt and pepper. Bake for 15-20 minutes until juicy and bursting.
- Begin cooking your pasta of choice while the tomatoes are roasting.
- Add all of the "sauce" ingredients to a high-powered blender and blend until 100% smooth and no bits of nuts remain.
- Taste and add any additional seasoning, if desired. Pour the sauce over cooked pasta and top with the tomatoes. Garnish with extra chopped basil.