Ginger Basil Sauce
Recipe type: sauce
Serves: 1 cup
dairy, egg, soy and gluten free, vegan
  • ⅓ cup cashew butter (or your choice - almond works well)
  • ~ ⅔ cup cashew milk (adjust to your consistency preference)
  • 1 inch fresh ginger, peeled and¬†minced / grated
  • small bunch fresh basil leaves, chiffonaded
  • pinch sea salt, to taste
  1. In a medium size mixing bowl, whisk together cashew butter and milk until smooth, adjusting milk for thinner sauce / your preference.
  2. Add ginger, basil, and salt, stirring to combine. Keep refrigerated in airtight container for a week.
Recipe by spabettie at