Vegan Lemon Basil Cashew Sauce

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This Is A Very Tasty Zesty Sauce

With this being my very own recipe creation I am really pleased with this Vegan Lemon Basil Cashew Sauce. It is so delicious! It is so zesty with just the right amount of garlic, lemon, basil and tarragon. This is the perfect dish for some mock vegan crab or mock vegan fish or just by its self. Make this with any kind of pasta. Of course I like long twirling pastas myself. Pile it up high because I bet you will eat it all. It did not last long in our house. This is a recipe the whole family will love.

This Is A Very Tasty Zesty Sauce. Photo by Spicy Saucy Vegan

How To Make Vegan Lemon Basil Cashew Sauce

This Vegan Lemon Basil Cashew Sauce is really a very quick and easy sauce to make. Honestly, it will be one of my go to dishes for company coming over. Most of the work is soaking the cashews over night. I have found that if the cashews soak longer the creamer the sauce will be. I have still used cashews only soaked about 6 hours and they worked out fine. A lot of the the nut oil will be drained out in the soaked water. This leaves the sauce a lot less fattening. So make sure to rinse out the cashews.

I only use fresh basil for this dish. I do not think it will turn out the same using dried basil because of the basil being so intense when fresh. That goes for the tarragon as will and just the opposite. Fresh tarragon is so strong that it will over power the basil so dried tarragon has worked out well for this recipes creation. The dried tarragon really enhances the lemon taste. It complements very nicely.

This recipe really just comes together using a food processor or blender. Just cook your pasta, set it aside and throw all your ingredients for the recipe in the food processor or blender and mix until smooth. Sometimes it will take awhile for the mixture to blend up smooth but that all depends on the cashews. When done add the pasta and sauce together and serve. It is that simple and delicious. I really don’t know if this dish last longer then two days because it really doesn’t last that long in my house. Enjoy this Vegan Lemon Basil Cashew Sauce.

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Vegan Lemon Basil Cashew Sauce

Vegan Lemon Basil Cashew Sauce

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  • Author: Spicy Saucy Vegan
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 8 hours 11 minutes
  • Yield: 3 1x
  • Category: Brunch, Dinner, Lunch
  • Method: Blender
  • Cuisine: Vegan
  • Diet: Vegan

Description

Try this wonderful zesty flavorful Vegan Lemon Basil Cashew Sauce. Just blend it all up and pour it on your favorite pasta. Perfect for dinner or lunch or all on its own or try it with a nice mock vegan crab or mock vegan fish. The lemon and dried tarragon complement each other and doesn’t over ride the basil. It is very balanced on the taste palate and sure to be a winner for the whole family to enjoy.


Ingredients

Units Scale

Vegan Lemon Basil Cashew Sauce

  • 1/2 cup Cashews, (soaked over night and drained)
  • 1/4 and 1 Tbsp Water
  • 1 cup Fresh Basil, (about a handful)
  • 2 Tbsp Fresh Lemon Juice
  • 1 1/2 tsp Dried Tarragon
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Sea Salt


Instructions

Vegan Lemon Basil Cashew Sauce

  1. Soak the cashews over night. (at least 8 to 10 hours) Drain when done and rinse and drain again.
  2. In a food processor or blender put the drained soaked cashews, water, basil, fresh lemon juice, dried tarragon, garlic powder and sea salt. Blend until smooth. Stop the food processor or blender at least two times or more to scrap down the sides of the food processor or blender. (I use the Ninja BL770 Mega kitchen System) Set aside when done.
  3. Next boil your water for your pasta. Use a half of a pound of pasta. Fallow the cooking instructions on the bag. When the pasta is done drain it. Make sure it is well drained because you don’t want it to be soupy.
  4. When the pasta is well drained add it to a large bowl. Add the Vegan Lemon Basil Cashew Sauce and mix it together until the pasta is well coated.
  5. Serve on to dishes. Enjoy!

Extra Toppings

  1. You can top this with ground walnuts, pine nuts, extra fresh basil or vegan feta cheese.

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