Creamy Dairy-Free Basil Sauce

My basil plants have been absolutely thriving this summer, and I honestly have more fresh basil than I know what to do with. Not a bad problem to have! Basil is hands-down one of my favorite fresh herbs, so I've been having so much fun finding new ways to use it beyond pesto and the usual garnish for Italian dishes.

That's exactly how this creamy dairy-free basil sauce came to be. It's inspired by pesto, but trust me, it's a completely different sauce. Instead of thick and chunky, it's creamy, smooth and pourable, which makes it SO much more versatile.

If you know me, I'm a big believer that a good sauce can completely transform a meal. Sauces are one of my favorite meal prep components because you can make one batch and totally change up the flavor of different meals all week long.

Flavor-wise, this one has it all. It's creamy from the cashews, bright and tangy from fresh lemon juice and a splash of white distilled vinegar, and lightly sweet from a touch of pure maple syrup. And there's plenty of garlicky flavor too - I personally love using four large cloves (sometimes I even do five!). Then, of course, there's all that incredibly fresh basil, which gives the sauce its beautiful vibrant green color!

The Secret to the Best Dairy-Free Basil Sauce

The secret here is all in the order: blend the creamy base first, then pulse in the basil at the very end.

Blending the cashew base on its own gives you that perfectly smooth, silky texture. Then the basil gets pulsed in just until there are no whole leaves remaining. I actually prefer leaving little flecks of basil throughout the sauce rather than blending it completely smooth because I think it's much prettier!

Ingredient Notes

• Raw cashews: These create the rich, creamy base of the sauce, so make sure they're raw and unsalted. You'll want to soak them first for the smoothest, silkiest results. My how to soak cashews post will walk you through this, including a quick-soak option if you're short on time.
• Fresh basil: Fresh is a must here! Basil is thriving in gardens and at farmers markets right now, so this is the perfect recipe for making the most of peak basil season.
• Garlic: Four large cloves give this sauce plenty of garlicky flavor. If you prefer a milder sauce, feel free to scale back - but I say go for it!

Customize the Consistency

One of my favorite things about this sauce is how easy it is to customize the consistency depending on how you plan to use it. Using it as a sandwich spread or a dip for raw veggies? Keep it a little thicker. Tossing it with pasta or drizzling it over bowls and roasted vegetables? Thin it out with a little more water until it's perfectly pourable!

Recipe Tips

• Use a high-speed blender. Because the base is cashews, this is definitely a recipe where a high-quality blender makes a difference. If you're in the market, my blenders at every budget post breaks down my favorites at every price point.

• Don't skip soaking the cashews. Soaking is what gives you that silky smooth, creamy texture with zero grit. It's an easy step and so worth it!

• The sauce thickens in the fridge. Since it's cashew-based, it naturally thickens after sitting in the refrigerator. If you make it ahead, simply stir or blend in a little water to loosen it back up, then taste and adjust with a little extra lemon juice, maple syrup or salt if needed.

Perfect for Meal Prep

This sauce was made for meal prep. One batch in the fridge means pasta one night, grain bowls the next and sandwiches with a serious upgrade all week long!

I think this sauce should freeze well too, which would make it a wonderful way to preserve extra basil at the end of the growing season. Thaw it overnight in the refrigerator, then blend or stir in a splash of water (or a little fresh lemon juice if desired) to bring it back to a creamy consistency before serving. If you try freezing it, please let me know how it goes!

Serving Suggestions

There are truly so many ways to use this sauce:

• Pasta night: Toss it with warm pasta for the creamiest, brightest pasta dinner.
• Pasta salad: Stir it into pasta salad with chickpeas and fresh vegetables.
• Grain bowls: Drizzle it over your favorite grain bowl combinations.
• Grilled vegetables: It's perfect over grilled vegetables, especially in late summer and early fall. Try it drizzled over my rainbow veggie kebabs!
• Veggie burgers: Spoon it over my grillable quinoa black bean veggie burgers.
• Wraps and sandwiches: Spread it on wraps and sandwiches (keep it on the thicker side for this).
• Dipping: Serve it as a dip for raw vegetables.
• Summer tomatoes: Drizzle it over fresh summer tomatoes with sliced onions for a simple no-lettuce salad.