If you have a bunch of basil begging to be used, this simple creamy basil sauce is the perfect way to turn those fragrant leaves into a delicious sauce for dipping, pasta, grain bowls, or sandwiches. Ready in 5 minutes.
I love this basil sauce. It's my go-to for a simple, dairy-free, and fresh way to make the most of that basil bounty or any wilting away in the fridge.
I usually toss it in pasta shells and then add some sauteed mushrooms and garlic for a simple lunch or quick dinner.
If you love this cashew-based basil sauce, you'll definitely want to try some of my other creamy, flavor-packed dips and spreads. My White Bean Basil Dip is perfect for snacking, while my Pistachio Pesto and Vegan Sun-Dried Tomato Pesto bring bold twists on a classic.
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Why I Love This Recipe
- It's the tastiest way to use up a big bunch of basil.
- Creamy, silky, and packed with fresh flavor-without any dairy.
- Super versatile: drizzle on pasta, grain bowls, roasted veggies, or sandwiches.
- Quick to make in a blender with simple pantry ingredients.
- Stores well for a few days, so I can keep that fresh basil flavor on hand.
Ingredients
See the printable recipe card for quantities and a full list of ingredients.
Variations
- I love the combination of mint and basil, so I often add ½ to 1 cup of mint for variation. If you love this combo too, be sure to check out my Watermelon Basil Salad.
- Blend in half an avocado for extra richness and a thicker texture. You can even leave out the cashews and use the avocado.
- Add a jalapeno or red pepper flakes for some spiciness.
How To Make Basil Sauce
See the complete printable recipe card below for the details.
Step 1: Add Ingredients to Blender - In a high-speed blender or food processor, combine fresh basil leaves, raw cashews, garlic, lemon juice, plant milk, olive oil if using, salt, and black pepper.
Step 2: Blend Until Creamy - Blend on high until the mixture is smooth and creamy. Scrape down the sides as needed to ensure everything is fully incorporated. The sauce should be thick, silky, and vibrant green.
Top Tips
- Soak cashews if needed: If you don't have a high-speed blender, soften cashews by submerging them in water and microwaving for two minutes. Check out my Guide to Soaking Cashews for more ideas.
- Add sauce to pasta at the last minute: Toss it with the pasta right before serving-otherwise, the noodles will absorb it and lose their glossy finish.
Serving Suggestions
- Toss freshly with hot pasta or sauteed chickpeas for a silky, green coating.
- Drizzle over grain bowls, roasted veggies, or baked potatoes.
- Use as a spread for wraps, sandwiches, or vegan burgers, such as Vegan Chickpea Burgers.
- Spoon over smoked tofu, tempeh, or seared veggies.
- Serve as a dip for crusty bread or raw veggies.
Basil Sauce FAQS
Yes! Try raw sunflower seeds for a nut-free option, or swap in soaked almonds. You can also leave them out and add half of a Hass avocado.
Stored in an airtight container in the fridge, it'll keep for 4-5 days. It may thicken slightly as it chills, so just stir in a splash of water or plant milk to loosen it up.
Yes! The cashews already provide plenty of richness and creaminess, so the oil is more of a bonus than a necessity.
Don't leave me hanging. Drop a comment and tell me how this Basil Sauce turned out! Was it love at first bite? Surprisingly edible? Or a full-on "Reg, what were you thinking?" And if my directions helped (or didn't), please let me know so I can continue to improve these recipes for you.
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Recipe Card
Basil Sauce
Equipment
Ingredients
- 2 cups fresh basil leaves packed; about 40 grams
- ½ cup raw cashews softened in the microwave* see notes
- ½ cup unsweetened non-dairy milk soy or oat
- 2 tablespoons olive oil optional
- 2 tablespoons lemon juice
- 1 garlic clove
- ¾ teaspoon salt or to taste
- black pepper to taste
Instructions
- Blend it up: Add basil, soaked cashews, milk, oil, lemon juice, garlic, salt, and pepper to a blender. Blitz until silky and creamy.
- Taste test: Adjust with more lemon for brightness or a pinch more salt if needed.
- Serve: Toss with warm pasta, drizzle over roasted veggies, or spread inside sandwiches/wraps. Note that this thickens in the fridge overnight, making it a wonderful spread and dip.
Regi Pearce says
This sauce has been saving my lunches all week. I made a batch on Sunday, and the fam has used it for everything—veggie wraps, pasta, grain bowls, even just as a dip with crackers.