Basil Lemon Cashew Cream Sauce

I became an avid lover of the cashew when I worked as a vegan chef. I could make creamy sauces and dips than no one ever imagined were dairy-free. Sweet or savory, the cashew is the ideal nut in my opinion (and luckily the only one I am not allergic to).

This basil lemon cashew cream sauce is liquid gold. It is delicious, luscious, creamy and very distracting from the fact that it's vegan. You can add different herbs to the base depending on your dish for the day, but any dish needing a little creamy drizzle of goodness begs for this sauce.

This can also serve as an alfredo sauce. Add to your cooked pasta of choice and toss in whatever roasted vegetable you desire. And if you make it with cilantro instead of basil, it is perfect for tacos and burritos. A perfect sub for crema and sour cream!

Basil Lemon Cashew Cream Sauce


  • 2 medium lemons, juiced (you can swap 2-3 limes for lemons)

  • 1/4 - 1/2 tsp salt (to taste, start with less and add till your happy)

  • 1/8 tsp black pepper

  • 1 cup of raw cashews, soaked for at least 4 hours (or in hot water for 2 hours)

  • 1/2 cup chopped basil or cilantro

  • 1-2 tsp agave to taste

  • 1/3 cup hot water


  1. Drain and rinse soaked cashews.

  2. Add cashews, lemon juice, salt, pepper, basil or cilantro, and agave to a food processor. Blend for about 10 seconds. Scrape the sides down.

  3. Turn processor on and add hot water through the chute (be careful about it splashing back on you! I used a kitchen towel to cover the chute).

  4. Blend until creamy a smooth, scrapping the side of the processor as needed.

  5. Taste and add lemon juice, salt or agave to taste.

  6. Serve on any and everything.

Buen Provecho,

♡ Elena