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...

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

4 from 1 vote
Prep Time 2 mins
Cook Time 5 mins
Total Time 7 mins
Servings 2

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

 

with love, Ali

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comments

  • 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. ?
  • I tripled this and put it with cabbage noodles. Since I didn't have lemon rind, I had to add a couple tablespoons of lemon juice. Basil I did to taste with dried basil, though I didn't keep track of how much it used. It seemed like it was still missing something, so I added a dash of garlic powder and it came out great. It was much thinner than I expected, though. I recommend starting at maybe half the broth and adding more if desired.
    • Amber! We're so glad you gave this a try and tweaked it! We appreciate you sharing your insights with us. Super helpful!