This can be used as a mayonnaise, a base for desserts, a dressing for salads or cream dip for veggie sticks or for strawberries or other fruit..whatever you desire. It’s so versatile and you can doctor it up however you like. I made this little concoction because I wanted to use up the rest of my fresh basil. It’s quick and easy and the combination of sweet and salty along with its creaminess is really nice. Raw cashews are naturally sweet and so is fresh basil, but I think that soaking the cashews might bring out their sweetness even further. I didn’t soak them this time and they were still sweet and blended very easily to a very creamy consistency.
Raw Cashews
Fresh Basil
Enough water until you reach desired consistency (add very little for mayonnaise-unti it begins to move in blender)
lemon juice for mayonnaise or lime juice for salad dressing or fruit
dip
One of the many cold pressed organic choices of oil -be creative, you could add hazelnut, walnut, coconut, or olive oil
Pink Himalayan or regular sea salt -to taste
You really can’t go wrong with the measurements. You just basically decide how much you want to make and decide from there on the cashew quantity. Taste test as you go as you add the fresh basil, lemon or lime. I added a LOT of basil until it became a very, very light sea green color.
After blending the cashews, basil, lemon and water until creamy, drizzle in the oil while the blender is still running so that all ingredients emulsify. Add sea salt at the end to suit your taste.
