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Creamy Basil Sauce

  By Kris Giovanini  ,

October 26, 2015

This Sauce is very versatile. It is fabulous over all types of pasta and can also be used over rice, like Black (Forbidden) Rice.

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chopped fresh basil – buy a ‘bunch’ from the farm stand or market and use it all (one cup, packed tightly with leaves removed)

½ cup chopped yellow or white onion

1 -3 cloves garlic, finely minced (depending on how much you like garlic)

1 T whole wheat flour

2 cups non-dairy milk

½ cup raw cashews

1 T nutritional yeast

½ tsp. sea salt

lemon zest


In a blender process the raw cashews until the mixture resembles very fine, powdery crumbs. Take a knife and scrape the sides so all the crumbs are in the middle. Add the nutritional yeast, whole wheat flour and salt but don’t blend yet – you will use this in a bit.

In a medium saucepan over medium-high heat, cook the onions and garlic ½ cup of water (or as much as needed) until the onion is soft and fragrant, about 6 minutes. Add the basil and cook, stirring frequently until it is wilted and bright green, about 2 more minutes.

Reduce the heat to medium. Slowly add the 2 cups of non-dairy milk to the mixture and stir.

Pour the almond milk and basil mixture into the blender with the cashews.

Blend the mixture. I have a Blend Tec Blender and choose the “sauce” button. You want to blend until the onions are completely blended and the mixture is a sauce.

Pour the mixture into a saucepan and simmer at least 15 minutes. The sauce should continue to become creamier. Add lemon zest to taste and additional salt as desired.

At serving time, I crumble cashews on top or stir them in for an added crunch.

This tasty recipe is from Lynn Bridges.

Notes from Lynn:
This sauce is very versatile. Use it over all types of pasta and rice, I love this recipe because there is always sauce left over so I get to have it for lunch a few times throughout the week. The recipe makes about 2 cups. I sometimes also add my tasty Sweet Mushroom Topping.



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