This Basil Arugula Cashew Cream is a classic plant-based addition to your favorite meals, from veggie burgers and veggie patties to sandwiches, pasta dishes, tacos, and pizza. I love to serve this cashew cream with my lentil patties, but it’s also really delicious in lasagna recipes that call for sour cream or cashew cream. It’s great served with a really beautiful veggie-burger, such as this recipe for Curried White Bean Oat Veggie Burgers. And I love to serve it with this recipe for Jackfruit Black Bean and Quinoa Tacos.

Just whip up your cashew cream then blend in deep green basil and arugula. With only 6 ingredients—raw cashews, plant-based milk, lemon, garlic, arugula, basil—you can create this velvety creamy, gorgeous, flavorful vegan, gluten-free cream. This recipe is oil-free, added sugar-free, and salt-free (salt is optional), yet it is jam-packed with vibrant flavor. Make up a big batch to have extras to serve with salads, veggie platters, and your breakfast burritos.

Learn how to make basic cashew cream in my step-by-step guide here, if you’ve never tried making it before. Keep in mind, cashew cream is best if you soak the raw cashews at least a few hours, but if you’re pinched for time, soak them in boiling water for 20 minutes, as noted in this recipe.

Basil Arugula Cashew Cream

(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 25 minutes
• Total Time: 30 minutes
• Yield: 10 servings
• Diet: Vegan

Description

Whip up this vibrant, gorgeous, deeply flavored Basil Arugula Cashew Cream to accompany your favorite savory dishes, such as veggie-burgers, lentil patties, tacos, and lasagna—it’s vegan, gluten-free, salt-free, oil-free, and added-sugar free, yet it is rich in taste.

Ingredients

• 1 cup raw cashews
• Water
• 1/2 cup plant-based milk, plain, unsweetened
• 1/2 small lemon, juiced
• 1 clove garlic
• 2 tablespoons fresh arugula
• 2 tablespoons fresh basil
• Pinch salt and pepper (optional)

Instructions

1. Place cashews in a dish and cover with hot water. Soak for 3 hours (or overnight) in the refrigerator.

   For a quick method, using boiling water to soak the cashews for 20 minutes.

2. Drain cashews.
3. Place cashews in a small blender or food processor with plant-based milk, lemon juice, garlic, arugula, and basil.
4. Process for a few minutes until very smooth. May have to pause and scrape down sides a few times. Texture should be thick and creamy.
5. May season with salt and pepper if desired.
6. Serve immediately.
7. Make 10 (2 tablespoon) servings.
8. Store in refrigerator in an airtight container for up to one week.

• Category: Dips
• Cuisine: American

Keywords: cashew cream, homemade cashew cream, vegan dip, healthy dip

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Serve this recipe with the following:

Golden Beet Veggie Balls
Edamame Ancient Grain Veggie Burgers
Crunchy Cherry Sunflower Seed Wraps
Burrito with Refried Beans and Corn

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