Creamy Basil Cashew Sauce-7

Y’all. This week is kicking my butt and I’m a little bit brain dead right now. So, for just this once, I won’t give you a dissertation on the random thoughts in my brain before getting to the food. Just this once.

This Creamy Basil Cashew Pasta is one of my new favorite things. I made a bag batch of the basil cashew cream and used it for a few days. I used it on this pasta, I used it as a salad dressing, and when there was just a little bit left, I ate it on top of a piece of toast and it kind of mimicked biscuits and gravy!

Creamy Basil Cashew Sauce-10

Making the Basil Cashew Cream sauce is pretty easy.

First the cashews need soaked for at least an hour…especially if you don’t have a high speed blender/ food processor.

Creamy Basil Cashew Sauce-2

Then they’re drained, added to a food processor, and blended with some fresh water.Creamy Basil Cashew Sauce-3

You could stop here and just add a touch of S&P. You could also add virtually any spice you so desire. I went with basil because it’s one of my favorites.

Creamy Basil Cashew Sauce-4

MMMM! Look at that subtle Basil creaminess:

Creamy Basil Cashew Sauce-5

This recipe makes a bit more than double the cashew cream sauce than you actually need. So, good news: you’ll have extra!

Just pour the sauce over pasta and enjoy! It’s super easy and for that, I love it.

Creamy Basil Cashew Sauce-6

Creamy Basil Cashew Sauce-12

Happy Thursday, friends! I hope your weekend is filled with lots of chocolate and relaxing.

Print
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Creamy Basil Cashew Pasta- Vegan


  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
Scale

Ingredients

  • 1 cup whole cashews (raw unsalted is best but roasted/ salted will work too)
  • 3 cloves of garlic, finely minced
  • 1 shallot, finely minced
  • 68 large basil leaves
  • 8 ounces of dry pasta
  • Juice of 1/2 a lemon
  • S&P to taste

Instructions

  1. Soak cashews in water for at least 1 hour but ideally overnight. When ready to cook, drain and rinse the cashews.
  2. Place the cashews in a food processor or blender with 1 cup of water and blend until smooth. Add in the basil and pulse a few times so that the basil is chopped up but not completely blended in. Set aside.
  3. Cook pasta in salted water. Once done, save 1 cup of the pasta water. Drain pasta and set aside.
  4. In a large skillet, saute the shallot and garlic in olive oil over medium low heat.
  5. Once tender, turn heat to low and add into the skillet the pasta, 1 cup of water, and 1 cup of the cashew cream sauce. Stir until thoroughly combined.
  6. Stir in lemon juice, salt and pepper to taste, and serve up!
  7. ENJOY!