Cashew & Basil Cream

cashewCashew & Basil Cream

Makes 1 ¼ cups of Cashew & Basil Cream Sauce (about 300 ml)

  • 1 C Cashews, soaked in water overnight
  • 6-12 Leaves of Fresh Basil (this really depends on how strong or mild you want the basil flavour to be)
  • Pinch of salt
  1. Soak 1 cup of raw unsalted cashews in 3 cups of water overnight.
  2. Drain and rinse cashews then add just enough water to barely cover them and blend with an immersion blender until you get a smooth and creamy consistency.
  3. Add fresh basil and a pinch of salt and continue blending until well combined. Refrigerate to set for at about one hour.

A great accompaniment to pasta!

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