Lemon-Basil Cashew Cream Sauce

Lemon-basil cashew cream sauce

Lemon-basil cashew cream sauce

This Lemon-Basil Cashew Cream Sauce was used in this recipe: Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp

Lemon-Basil Cashew Cream Sauce

Prep Time2 mins
Cook Time5 mins
Total Time7 mins
Servings: 2
Lemon-basil cashew cream sauce

Ingredients

  • 1/2 cup raw cashews soaked for at least 2 hours in water
  • zest and juice from 1/2 lemon
  • salt and pepper to taste
  • 1 large basil leaf
  • 6 tablespoons chicken broth

Instructions

  • Place a large skillet over medium heat and coat lightly with cooking spray.
  • Once heated, add in the garlic and shallot and cook for 2 minutes or until shallots soften.
  • Pour the mixture into a food processor or high-speed small blender, along with the pre-soaked cashews, chicken broth, salt and pepper, basil and lemon zest and juice.
  • Pulse until creamy

 

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1 comment

Nicola says:
Any suggestions on replacing the chicken broth for vegetarians? I could try veggie broth but I find they always have such a different flavor compared to chicken broth. I'm thinking of just deglazing the shallots and garlic with white wine and usig that. ?

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