Lemon-Basil Cashew Cream Sauce
Prep Time 2 minutes mins
Cook Time 5 minutes mins
Total Time 7 minutes mins
Servings 2
- 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
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