Pasta with The Creamiest Basil Cream Sauce | Big Little Recipes
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This is the basil-iest pasta sauce ever (no offense to pesto!) with only a few ingredients needed: summery basil, raw cashews, and water. The nuts are soaked for …
Beautiful sauce and color however, what happened to the flavorings? This is straight up blitzed basil very blah reminds me of BLAND HOSPITAL FOOD. Salt is NOT a seasoning its a CONDIMENT. As a recipe developer, Ive made this style basil cashew cream vegan and non vegan style but I always add fresh garlic, fresh lemon juice and just a few more fresh goodies. I do like the tip you gave on blanching the basil tho …great at keeping green veggies and herbs vibrant.
What us the amount of cashews you are using?
This sauce though… Can go on so much. Am I dense to think this could replace any condiment on a hamburger?
These are always true to their name. Big in Richness Little in simplicity.
Omg Emma I love your hair!!! <3 Greetings from Poland <3
OMG, YUM!
Will almonds work? Or too much flavour?
People – DO NOT leave water sitting in your blender for any length of time beyond the time it takes to process and wash it. Clearly the people at Food 52 have no concern for which blender you use or how old it might be, and whether the blades in it will rust and then chip that rust off into your food. Soak your cashews in a BOWL for goodness sake.
Where does everyone get their basil? The grocery stores near me seem to sell it in the tiniest amount for $3+ in a (very wasteful) 0.5 oz clamshell pack, and that just seems insane to me for the amount of herbs needed in a lot of recipes. For 2 ounces of basil, it'll cost me like 8 to 12 dollars.
Oh that is just delightful in color I'm sure the taste is on point I am going to tweak it a little bit by just throwing parmesan cheese in a little squirt of lemon for my brightness in my taste I love it thank you so much, this is a gem of a recipe…love you 😀😊😋
Emma! You clever girl. This recipe will be a must try! I happen to have all three ingredients on hand (l have basil growing like weeds outside my kitchen door). Thank you for another fantastic recipe.
Thank you, love this! I must insist on fresh pressed garlic tho ~
I wish I could’ve seen this back when my mom and I had a herb and vegetable garden in the backyard of her house before she passed away a number of years ago. We had a plants that grew a little too well, and ended up with more basil (and tomatoes, crook neck squash, mint, jalapeño peppers, and maybe one or two other veggies I forgot) than we knew what to do with, and I feel like the sauce alone would be a good way to use up a lot of the excess basil we had (especially if it stores/freezes well).
I’ve made “cashew milk” for years. No soaking necessary. Ever. I use a Blendtec and a Vitamix
Can you use cashew milk?
You get good color with blanching but basil oils are super sensitive to heat so you may lose flavor in the sauce.
Will have to try it 🙂 Thank you for sharing.
Im allergic to nuts… can i use cream? What percentage?
So simple, yet, so freaking awesome!
Making the cashew cream is much easier and quicker if you crush the dry cashews in the blender first– get them to a sandy consistency, THEN add water, blend to mix, then let them sit for 15 minutes. Then you can blend until smooth and they come out perfectly silky and creamy with no presoak! 1-1 ratio gets you a sour cream-like consistency.