Basil Cashew Cream Sauce

Hey, friends! It’s been a while since I posted a savory recipe, and I’m going to try to get on this more for a few reasons. The first reasons is I love sharing (duh) and getting people to try new things they normally wouldn’t. Second, we’re back to a mainly plant based diet and I need to have a good way of remember what we liked and how to make it again more or less.

A few weekends ago, when we were up in the mountains of Maine, Andy’s aunt who has been on a whole foods plant based diet for two years brought up some homemade basil cashew cream she made and we went nuts. This stuff is incredibly good and is awesome on pasta, for dipping veggies in, for dipping tortilla chips in and whatever the heck else you think sounds good. It really is super versatile, though we love it most on a good pasta. I had heard about cashew cream for desserts, but I had never made it or heard about it being made savory. I’m hooked.

This is a super duper simple dish that anyone with a blender, and I’m guessing a food processor, can make. It takes four ingredients and two spices and is incredibly hard to screw up. That’s it, unless you choose to do more to it.

  • Basil
  • Raw cashews (don’t use roasted or salted)
  • Garlic
  • Water
  • Salt
  • Pepper

DSC_7069-01Here’s how it goes:

Put all items in blender. Blend and add more of whatever until it has the taste and consistency you like. I would say I did about 1 1/2 cups of raw cashews, 4-6 handfuls of basil leaves, a whole bunch of garlic (we love it around here) and enough water to make sure it still had a nice thickness to it so it would really cling to garlic. Think hummus thickness, only slightly thinner.

DSC_7070-01Most important of all, just have fun with it as I think we should do with all cooking. Add your garlic slow, add your basil slow, add your water slow, add your salt slow and you’ll be fine. I don’t like a lot of salt, so I use very little and let Andy salt to his taste. I love pepper though, so I use very little and then pepper to my taste on my own plate. 

DSC_7073-01When all is said and done, use it however you would like. I put mine in masons jars since I made in the afternoon, and we used one jar over pasta that night, and one jar over pasta last night. 

DSC_7082-01DSC_7091-01This is officially a staple in our home. It’s simple, it’s clean, it’s easy, it’s worth the 2 minutes it takes to throw together, and it’s very good for you. I never thought I would say it but as much as we love pesto in this house, we’re actually going towards this delicious cashew cream on a regular basis. Crazyness.

xo,

Heather