This can be used as a mayonnaise, a base for desserts, a dressing for salads or cream dip for veggie sticks or for strawberries or other fruit..whatever you desire. It’s so versatile and you can doctor it up however you like. I made this little concoction because I wanted to use up the rest of my fresh basil. It’s...
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Recipe Directions

You really can’t go wrong with the measurements. You just basically decide how much you want to make and decide from there on the cashew quantity. Taste test as you go as you add the fresh basil, lemon or lime. I added a LOT of basil until it became a very, very light sea green color.
After blending the cashews, basil, lemon and water until creamy, drizzle in the oil while the blender is still running so that all ingredients emulsify. Add sea salt at the end to suit your taste.

Kendra Far Above Rubies's Thoughts

This can be used as a mayonnaise, a base for desserts, a dressing for salads or cream dip for veggie sticks or for strawberries or other fruit..whatever you desire. It’s so versatile and you can doctor it up however you like. I made this little concoction because I wanted to use up the rest of my fresh basil. It’s quick and easy and the combination of sweet and salty along with its creaminess is really nice. Raw cashews are naturally sweet and so is fresh basil, but I think that soaking the cashews might bring out their sweetness even further. I didn’t soak them this time and they were still sweet and blended very easily to a very creamy consistency.

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hmmm I'm not familiar with salt lamp salt. I've seen the lamps sold in stores. I would think that the salt would not be good for human consumption, but, I don't have a salt lamp, so I don't know for sure.

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This may sound odd, but do you know if I could use the salt that is shed from my pink salt lamp?
Or would that be gross?

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Littlemarie...I liked it, it had a unique flavor.

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That sounds DELICIOUS!

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How did the basil and strawberry tast together? sounds interesting.

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