Cheezy Basil Cilantro Sauce


It was my first full day home after getting back from a month-long vacation. Not only did I come home to a clean & tidy house, but Terry actually picked up some fresh produce at the Farmer’s Market in the few short days he was home before I arrived.

I looked in the fridge and found a few things: zucchini, carrots, red pepper and fresh basil & cilantro. What’s a girl to do with these ingredients? I also noticed some cashews and we had some rice in the pantry. Supper was shaping up!

IMG_2464A note about the sauce. My Vitamix is not a fan of me making small amounts of sauce (which would be my preference since I only cook for 2). So I made a larger batch of cashew cheeze and reserved some of it for the actual sauce.

Cheezy Basil Cilantro Sauce

Basic Cashew Cheeze

1 cup of cashews, soaked at least 4 hours (or soaked in boiling water for a few minutes)

1/4 cup of nutritional yeast

the juice of a lemon

1 tsp of salt

a few tablespoons of water

Blend all of the ingredients. I took out 3/4 of this cheeze and put it in the fridge for other recipes. I left 1/4 of the cheeze in the blender to make the sauce.

1 cup of tightly packed fresh basil

1/4 cup of loosely packed cilantro

2 tbsp of olive oil

water (as much or as little as you’d like)

Blend the ingredients together and slowly add the water in a steady stream until you reach the consistency you would like for the sauce. I prefer mine liquid-y, so I added 1/4 of a cup. Set the sauce aside.

Sautéed Veggies

1 tbsp of coconut oil

2 large carrots, peeled & thinly sliced

1 large zucchini, thinly sliced

1 red pepper, cut into chunks

8 sundried tomatoes (I buy the non-oil packed ones and rehydrate them for 10 minutes in warm water)

Heat a wok on medium heat on the stove. Add your coconut oil with the carrots and sautée until tender (about 5-7 minutes). Add the zucchini and sautée another couple of minutes. Once the zucchini has softened, add the pepper and sundried tomatoes and stirfry for 2 minutes. Stir in the cheezy basil sauce. I served this on top of rice.

Feel free to try different veggies, maybe add some beans or lentils – it could be versatile.




6 thoughts on “Cheezy Basil Cilantro Sauce

  1. This looks so tasty, kind of like a pesto sauce! My blender is not a fan of making small amounts of things either, but I can always find a way to use up cashew cheese 😀

  2. looks great and sounds easy enough for me. Love to use cashews as a base for vegan cheese and your Cheesy Basil Cilantro Sauce sounds tops. I pinned it, to share the love. Hope you’ll check out my blog too on the Plant-based Potluck Party. It’s the one with the peach on the tree. Nancy

  3. Hi Kimmy,
    So yummy! I love this! A sauce like this makes all the difference in a vegan meal! I am so delighted that you shared Cheezy Basil Cilantro Sauce with us at the Plant-Based Potluck Party Link Up. I’m pinning and sharing.

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