Creamy Garlic and Basil Cashew Cheese Sauce

By Vegiegail

PRI-ish Cheesy Pizza Sauce adapted from Imber Lingard

Ingredients

• 5 1/2 oz extra-firm tofu
• 1 cup cashews
• 3/4 non-dairy milk
• 1 Tbsp extra-virgin olive oil
• 1 tsp light miso (like chickpea)
• Juice of 1/2 lemon (about 1 Tbsp)
• 2 Tbsp nutritional yeast
• 2 tsp Himalayan sea salt
• 1/4 tsp ground black pepper
• 2 cloves garlic, minced
• 1 Tbsp basil, chopped fine
• 1 1/2 Tbsp tapioca flour (omit if making pasta sauce)

Preparation

Step 1

Blend tofu, cashews, milk, olive oil, miso, lemon, nutritional yeast, salt, and pepper in a food processor or blender until smooth.

Transfer to a pot and add the garlic and basil. Stir over medium heat until heated through and smooth. The mixture will thicken a bit after about 5 minutes.

Pour over pasta, and enjoy. For pizza:

After sauce is creamy and thick in pot, add tapioca flour and stir for another 2 minutes, until glossy. Pour over pizza and bake.