Basil Cream Sauce
We’ve been eating A LOT of tomato sammies lately. I mean, like, at least one a day and sometimes two or three … ’tis the season, right?!
But since we can’t eat a sandwich at every meal (can we?), we’ve been making a lot of other tomato dishes, too.
One of our favorite tomato parings is basil. I know, I know … it’s totally predictable, but this duo is a summer necessity! Of course, you can always go the tried-and-true route and just top your tomato slices with basil leaves (and a requisite drizzle of quality balsamic). But, if you want to make something special, you should try a dollop of this basil sauce with your tomatoes. Game changer.
Wanna know what else this sauce is good on? Well, pretty much everything. It’s an easy pasta sauce, is great drizzled over pizza, and is super-yummy served with grilled veggies. (Craig says it’s good on chicken, too!)
I used cashews in this recipe and made the sauce in my Vitamix. (I warned you here). If you don’t have a high speed blender, you can still use cashews, you’ll just need to soak them for a few hours in warm water before you make the sauce. Or, you can just skip the cashews all together and use sour cream or yogurt. Probably silken tofu would work, too, but I haven’t tried that yet, so don’t take my word for it!
This is a two ingredient sauce (plus water and salt). Easy peasy.
Start with about two cups of loosely packed basil leaves. (I used our Mammoth Basil). Add 1/2 cup of water, 1/2 cup raw, organic cashews, and about 3/4 teaspoon of sea salt. Blend blend blend. (If you use sour cream or yogurt, you’ll want to omit the water or cut it back to just a few tablespoons).
You can serve this sauce at room temperature or chill it for a bit. (I like it at room temperature over hot pasta and prefer it cold with veggies). If you have any leftovers, you’ll definitely want to store them in the fridge.
- 2 C basil leaves (loosely packed)
- 1/2 C raw, organic cashews
- 1/2 C water
- 3/4 tsp sea salt (scant)
- Place all ingredients in a blender and place the lid on the blender.
- Blend until the mixture is a smooth, creamy texture. (You may have to stop and scrape down the sides of the blender jar a few times).
- Serve with fresh tomatoes, pasta, or grilled veggies.
- Store leftovers in the fridge.
- This recipe makes about one cup of sauce.
- If you don't have a high-speed blender, soak your cashews in warm water for a few hours before blending. Drain the cashews before following the directions above. (And if you don't want to use cashews at all, this sauce should work with yogurt or sour cream; in this case, you'll want to omit the water or decrease it to just a few tablespoons).