Basil Cashew Cream Sauce – Perfectly Paired with Grilled Chicken Breast or Veggies

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Tired of plain ole’ chicken or veggies? Mix it up this week and add a beautiful, delicious, and super good-for-you sauce to spruce up your dish!


Enough sauce for 2 chicken breasts or 2 cups cooked veggies.


1/2 cup raw unsalted whole cashews

1/4 Cup unsweetened coconut milk

1/4 Cup no salt added vegetable stock

2 cloves crushed garlic

½ cup basil, washed with Eat Cleaner® Fruit & Vegetable Wash, roughly chopped

Juice of 1 lemon

Salt & Pepper to taste


1)     Place the cashews, coconut milk, vegetable stock and crushed garlic in a food processor and pulse until smooth.  Add basil and lemon and process for an additional 20 seconds until smooth.

2)     Spoon over cooked chicken breasts and simmer together for about 6-7 minutes.  As a vegan swap, spoon over cooked cauliflower, tempeh or eggplant and mixed vegetables or pasta.

3)     Top with chopped fresh basil and adjust salt and pepper to taste.

Basil Cashew Cream Sauce

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