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,
Vegan Basil-Ricotta Sauce
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- 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
- 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.