Cashew Basil Dressing/Sauce

This refreshing & creamy dressing/sauce is perfect for mixed green salads, bean salads & even added to pasta. Organic Red Lentil pasta is my favorite! I recommend using less acid (lemon juice &/.or vinegar) when making this sauce for pasta. Be sure to use a high-shear blender like a VitaMix to ensure a smooth, creamy texture. Regular blenders won't puree the cashews enough, which results in an undesirable grainy texture. I usually double this recipe since it tends to be consumed quickly! Enjoy this oil-free, animal-free dressing packed with plant-based nutrition!

Ingredients:

2.25 Heaping Cups Basil*, Fresh

1 cup Cashews*, Raw, Soaked/Softened

1 cup Water, Purified, Ambient

3 Cloves Garlic*, Chopped, Grilled Lightly

1/8-1/4 Cup Lemon Juice*, Fresh-Squeezed

1 TB + 1 tsp Red Wine Vinegar*

3/4 tsp Salt

Instructions:

1) Soak Cashews in hot water for ~ 20 minutes to soften

2) While cashews soaking, chop garlic & gently grill/toast in cast-iron until golden brown

3) Drain cashews once softened (I like to water a plant) & place in high-shear blender (VitaMix, Bullet, Ninja etc.)

4) Add remaining ingredients to blender & puree until smooth & creamy

5) Store refrigerated in a glass container like a mason jar & enjoy!

Yield: ~ 400 mL/12 oz/1.5 cups

*Organic