Basil and cashew nut paste

by veronica


This basil and cashew nut paste is a versatile ingredients in pasta sauces, gratins and also something I use for making my renowned vegan ravioli. It’s also divine on crackers with a glas of red wine.

The basil paste taste so much better if it get a chance to set overnight after you make it.

Basil and cashew nut paste
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  1. 2,5 dl cashew nuts, raw and soaked overnight
  2. 1 pc large pot of fresh basil (or two)
  3. 1 pc garlic cloves
  4. 1 tsp fresh lemon juice
  5. sea salt
  6. Olive oil
  1. Soak the cashew nuts overnight.
  2. Add garlic and basil to a food processor, process until the herbs are finely cut.
  3. Add the cashew nuts, process until as smooth as possible.
  4. Add salt and lemon juice while the food processor is still running.
  5. To make the mixture smoother add olive oil while the food processor is running, through the opening in the lid.
  6. If you still find the filling to dry add a teaspoon or two of water.
Elegantly Vegan
Want to make vegan ravioli? Then check out my fresh vegan, eggless pasta recipe over here.

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1 comment

Elegantly Vegan » Creamy roasted yellow bell pepper sauce October 29, 2014 - 3:22 pm

[…] sauce is a divine combination to my vegan basil […]

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