This top-notch Creamy Vegan Sauce is the perfect thing for everything. From pasta to snack dip, spread for your sandwiches and arepas, topping for your artichokes, or even salad dressing. You can instantly decide the needed texture without changing the flavor profile on the result.
This Basil and Parsley Creamy Sauce is MY kind of sauce. That kind that I can rest assured that if I have some in the fridge, I can make a lunch or dinner in minutes, or turn any bland-flavored rice, pasta, or salad into something full of flavor, with a good punch and still delicate.
I also use it for any given pasta, Falafels, sometimes I use Hummus and sometimes this Creamy Sauce.
Falafels with Creamy Vegan Sauce Falafel with sauce
This sauce will be called out for sure in several recipes from now on since just in a couple of weeks. I have used it in a variety of dishes where it works phenomenally.
It makes a great Vegan Creamy Pasta Sauce and non dairy pasta sauce.
We also love using this vegan dipping sauce to make Vegan Arepas. It takes them to the next level!
Ingredients for this Creamy Vegan Sauce
You need a spring onion, parsley, basil, peanuts (or cashews), olive oil, plant milk, salt, and pepper.
Make Sure you use fresh basil and Parsley.
I hope this preparation sneaks into your Kick-Ass Easy Recipes Book! Let me know how it goes!
How to Make Creamy Vegan Sauce
This Vegan Creamy Pasta Sauce takes only 5 minutes maximum.
Just put the ingredients inside a hand blender, table blender, or Food Processor, and blend until creamy. Then, adjust the consistency with olive oil or vegetable milk.
Rome and the birth of this Magnificent Sauce
When in Rome... We had lots of this sauce! Everyone fell in Love with!
I started making this sauce on our recent trip to Rome, where we spent the holidays.
My friend Tommy welcomed us to his apartment in the middle of the city, and as soon as we arrived, he showed us some beautiful artichokes he had in a flowerpot and said: please make something with these! I love artichokes; get creative!
I have always liked artichokes but have never been a self-proclaimed fan of them. So, I didn’t have an artichokes recipe in mind, so I googled for inspiration.
I ended up cooking artichokes in some different ways, as you have already seen in my previous post: Carcioffi Alla Romana (Roman Style Artichoke). One of the recipes I stumbled with had a similar version of this sauce.
I tried it, liked it, and started changing some ingredients until I got to this basil and parsley version, which we completely fell in love with.
More Easy Sauces Recipes?
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Creamy Vegan Sauce
Equipment
Ingredients
- 2 tablespoons lemon fresh, juiced
- 1 shallot or green onion
- 2.5 ounces basil leaves fresh
- 1.5 ounces parsley fresh
- ¼ cup olive oil good quality extra virgin
- ¾ cup peanuts or cashews
- ¼ cup almond milk unsweetened, any vegetable milk work
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Add all of the ingredients into a small blender and process on high until the mix is nice and smooth (you can adjust the texture and how liquid it is, adding little amounts of water, starting with ¼ cup). Creamy Vegan Sauce Ingredients
- You can use it immediately on hot pasta and serve or give it any other use. You can refrigerate for up to 3 days.
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Good looking stuff. I'll have to give it a whirl and report back. 🙂
Please do! We would love to hear how it turns out!
Demasiado buena esa receta! Mil gracias Gus... ????????????