Basil and cashew nut paste

by veronica

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

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


  • 2,5 dl cashew nuts, raw and soaked overnight
  • 1 pc large pot of fresh basil (or two)
  • 1 pc garlic cloves
  • 1 tsp fresh lemon juice
  • sea salt
  • Olive oil


  1. Soak the cashew nuts overnight.
  2. Add garlic and basil to a food processor, and process until the herbs are finely cut.
  3. Add the cashew nuts, and 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 too dry add a teaspoon or two of water.

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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