Vegan Basil-Ricotta Sauce

vegan basil ricotta sauce

Happy 2019! To kick start the New Year I wanted share one of my favourite healthy sauces with you. This Vegan Basil-Ricotta Sauce is really easy to make, doesn’t use a crazy amount of ingredients and is super versatile. You can use it as a pasta sauce, in a vegetable tarte or just to dip in some freshly cut veggies.

The base of this sauce is soaked cashews. I usually just soak them in hot water for an hour or until their soft enough for my blender to be able to puree them. If you eat a raw diet or are super prepared with your meal planning, you can soak the cashews overnight in cold water.

While the cashews make this sauce really creamy, the lemon and basil give it much needed freshness.

I hope you enjoy making this basil-ricotta sauce. Please let me know how you go and don’t forget to tag us on Instagram @nothangryanymore. We’d love to see your creations.

Until next week,

Annick

Vegan Basil-Ricotta Sauce

This is an easy, quick, creamy and versatile sauce that works well as a dip and tastes delicious in pasta dishes.
5 from 3 votes

(Click on the stars to vote!)

Prep Time 10 mins
Total Time 10 mins
Servings 4 servings

Ingredients
  

  • 200 g soaked cashews
  • juice from 1/2 lemon
  • zest from 1/2 lemon
  • 1 handful fresh basil leaves
  • 175 ml soy milk
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • salt & pepper to taste

Instructions
 

  • Add all the ingredients to a high speed blender and mix until the sauce is smooth and creamy
  • Taste test the sauce and add more salt or pepper if needed. If you like the sauce is too thick and you like it a little more creamy, add more water or soy milk to it before blending it again.
  • The sauce can be stored in the fridge for up to 3 days.

Notes

Nutritional Information
1/4 of the sauce contains:
Calories: 309 Fat: 25.4g Saturated Fat: 4.4g Sodium: 62.8mg Carbohydrates: 9.7g Sugar: 3.2g Fiber: 3.8g Protein: 9.7g
Nutrition Facts
Vegan Basil-Ricotta Sauce
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Share your creation with us on Instagram @nothangryanymore

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2 Responses

  1. Sounds great, I have saved the recipe and love the look of the pasta dish you cooked with it. Just wondering, can any plant milk be used in place of soy?

    1. Hi Gail. You can certainly swap the soy milk with another plant milk. I’d just try and use the creamiest plant milk that you like. Something like oat milk or a creamy almond or cashew milk will work well. I’d probably stay away from coconut milk though, as it’s usually got quite a strong flavour and will make the whole sauce taste like coconut.
      Hope you like the sauce! Let me know what you think once you’ve tried it out 🙂

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