Description
This creamy dairy-free basil sauce is smooth, pourable and bursting with fresh basil flavor - think of it as pesto's creamy, drizzle-able cousin! It comes together in minutes in your blender and it's completely vegan and gluten-free
Ingredients
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- 1 cup raw unsalted cashews, soaked
- 1/2 cup water, plus more as needed
- Juice of 1/2 large juicy lemon
- 2 teaspoons pure maple syrup
- 1 teaspoon white distilled vinegar
- 4 large garlic cloves
- 3/4 teaspoon fine salt
- 3 cups fresh basil (about 5 ounces)
Instructions
- Add the soaked cashews, water, lemon juice, maple syrup, vinegar, garlic and salt to a high-speed blender. Blend until completely smooth.
- If a thinner consistency is desired, blend in additional water, a little at a time.
- Add the basil and pulse just until incorporated and no whole leaves remain. Small flecks of basil throughout are expected.
- If serving over a cold salad, blend in a couple of ice cubes at the end to chill the sauce.
Equipment
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- For a thicker sauce (spreads and dips), use less water. For a thinner, pourable sauce (pasta, bowls, drizzling), blend in additional water as needed.
- The sauce thickens as it chills. Stir or blend in a little water to loosen, then taste and adjust with additional lemon juice, maple syrup or salt if needed.
- Storage: Store in an airtight container in the refrigerator for up to a week. Select a jar appropriate for the amount of sauce you are storing. Ideally, you want the sauce to reach just below the very top of the jar to avoid exposure to oxygen which will brown the sauce.
- Freezing: This sauce should freeze well. Thaw overnight in the refrigerator, then stir or blend in a splash of water (or a little fresh lemon juice if desired) to restore a creamy consistency before serving.
- Prep Time: 5
- Category: Sauce
- Method: Blender
- Cuisine: American