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-> Salads & Dips
Mommy3.5
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Fri, Mar 18 2011, 9:15 am
I want to use it over a pasta salad, we have egg allergies in the house so no mayo/eggs. I am getting REALLY board of my standby dressing recipes. Sweet is also ok.
TIA
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lollygirl
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Fri, Mar 18 2011, 10:06 am
Creamy Basil Pasta Sauce
2 T. olive oil, divided
1/4 cup chopped onion
1 clove garlic, finely minced
1/2 cup chopped fresh basil
1 T. flour
2 cups unsweetened soy milk, plus more to taste
1/2 cup raw cashews
1 T. nutritional yeast
1/2 t. sea salt, plus more to taste
1. In a small saucepan over medium-high heat, heat 1 T. of the olive oil, adding the onion and garlic once hot. Stirring often, cook until the onion is soft and fragrant, about 5-6 minutes. Add the fresh basil and cook until it is wilted and bright green, about 2 minutes more. Transfer to a small bowl and set aside.
2. In the same saucepan, heat the remaining 1 T. of olive oil. Whisk in the flour using a wire whisk and cook for a little less than 1 minute, or until the flour smells slightly toasted but is not burned. Gradually add the soy milk, stirring constantly, until the mixture is thickened. Add the basil mixture to the pan, stirring until well combined. Remove from heat and set aside.
3. In a blender, process the raw cashews until the mixture resembles very fine, powdery crumbs. Add the basil mixture, nutritional yeast, and sea salt, and process until creamy. Return to the saucepan and heat until desired temperature and consistency, adding more soy milk or sea salt to taste. Serve warm.
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Mommy3.5
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Fri, Mar 18 2011, 1:18 pm
sounds good, but we don't do nuts, and I don't have most of the ingredients...
thanks for typing it up on a Friday.
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sky
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Sun, Apr 03 2011, 8:25 am
If you are still looking this is good:
4 tsp mustard
1/4 c. pareve milk
1 T honey
2 T red wine vinegar
1 tsp dried basil
1 tsp parsley flakes
1 tsp garlic powder
1/4 cup olive oil
1/4 tsp salt
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