Basil Cream Sauce
- 2 cups fresh basil
- 4 cloves garlic
- 1/4 to 1/3 cup olive oil
- 1/2 cup pine nuts (or walnuts or almonds)
- 1/3 cup nutritional yeast (nooch)
- 1 cup unsweetened nondairy milk
- 1 cup Tofutti Better Than Sour Cream
- 1/2 tsp. salt
- 1/4 tsp. pepper
In a food processor, combine basil, garlic, and olive oil and process for about 1 minute.
Add nuts and nooch and process for another minute. You might have to stop now and then to scrape the sides of the processor.
Put the nondairy milk and sour cream in a small saucepan and whisk until smooth. Heat over low heat until simmering.Pour half of the cream mixture into the food processor with the basil mixture. Process for 30 seconds.Pour mixture back into the saucepan and stir to combine. Simmer until heated through.
We ate our Basil Cream Sauce on top of Mrs. Leeper’s Rice Vegetable Twist pasta. I was a little leary of trying rice pasta, but it was wonderful.