This Lemon Basil Cashew Sauce recipe is creamy and rich with the perfect amount of fresh basil and zesty lemony magic. This sauce is somewhere between a pesto and a pasta sauce. Want to know my favorite part? It only takes 5 minutes to make. Boom. Mic drop.
Is this recipe vegetarian? Vegan?
Yes and yes! This cashew sauce is a vegan recipe but trust me when I tell you that you do not need to be vegan to enjoy this saucy goodness!
Do I have to soak my cashews?
You DO NOT need to soak cashews prior to blending if you have a high powered blender or food processor such as Vitamix, Ninja or Blendtec. A high powered blender will ensure you get that velvety smooth texture when blending the cashews.
You DO need to soak your cashews prior to blending if you do not have a high powered blender or food processor. Simply cover the cashews with water for a couple hour to soften them. Then drain the cashews and proceed with the recipe! Soaking cashews in water softens them and makes them much easier to blend into a smooth sauce.
What should I use this cashew sauce for?
This is a pretty versatile sauce which is another reason I love it. Use it as a dressing on salads and grains bowls. Use it as a pasta sauce with your favorite noodles. Dip fries or veggies in it. Spread it a your favorite sandwich or wrap. So many options!
How to Make Lemon Basil Cashew Sauce
Lemon Basil Cashew Sauce
- 2 Tbsp. lemon juice
- Zest from 1 lemon
- 1/2 cup cashews
- 1/2 cup water
- 1/2 cup olive oil
- 1 cup fresh basil leaves, lightly packed
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Blend: Blend all ingredients on high speed until smooth (about a minute)*. Use immediately or store in a sealed container in the fridge until needed.