Description
Whip up this vibrant, gorgeous, deeply flavored Basil Arugula Cashew Cream to accompany your favorite savory dishes, such as veggie-burgers, lentil patties, tacos, and lasagna—it’s vegan, gluten-free, salt-free, oil-free, and added-sugar free, yet it is rich in taste.
Ingredients
Scale
- 1 cup raw cashews
- Water
- 1/2 cup plant-based milk, plain, unsweetened
- 1/2 small lemon, juiced
- 1 clove garlic
- 2 tablespoons fresh arugula
- 2 tablespoons fresh basil
- Pinch salt and pepper (optional)
Instructions
- Place cashews in a dish and cover with hot water. Soak for 3 hours (or overnight) in the refrigerator. For a quick method, using boiling water to soak the cashews for 20 minutes.
- Drain cashews.
- Place cashews in a small blender or food processor with plant-based milk, lemon juice, garlic, arugula, and basil.
- Process for a few minutes until very smooth. May have to pause and scrape down sides a few times. Texture should be thick and creamy.
- May season with salt and pepper if desired.
- Serve immediately.
- Make 10 (2 tablespoon) servings.
- Store in refrigerator in an airtight container for up to one week.
- Prep Time: 25 minutes
- Category: Dips
- Cuisine: American