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

Yields 2

2 minPrep Time

5 minCook Time

7 minTotal Time

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  • 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


  1. Place a large skillet over medium heat and coat lightly with cooking spray.
  2. Once heated, add in the garlic and shallot and cook for 2 minutes or until shallots soften.
  3. 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.
  4. 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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