Ingredients:
· 1 cup (135 g) cashews (soaked for 2 hours)
·3 tablespoons lemon juice
·3 cups fresh basil (30 g)
·175 ml filtered water
·2 tablespoons nutritional yeast
·salt to taste
Preparation:
Before making, soak the cashews in cold water for 2 hours or for a quicker version, pour hot water over them and soak for 15 minutes.
Blend all the soaked ingredients in a blender until you get a completely smooth texture.
Store the sauce in a sealed container in the refrigerator for up to 4 days. If you don't want it to oxidize, you can add a thin layer of oil.
You can use it as a salad dressing, pasta sauce, dipping sauce, or even as a spread if you make it thicker with less water.