Vegan Basil Pesto

We usually make this vegan basil pesto when we’re making Roasted Brussels Sprouts and Vegan Italian Sausage Pasta but it can actually be used for mostly all pesto-based dishes.

This vegan basil pesto is packed with fresh basil leaves that have such an herby, earthy, fresh aroma. In addition to its wonderful flavor, basil is one of the healthiest herbs you can use. It’s rich in vitamin K, vitamin A, and has many powerful antioxidants. Basil also includes iron, calcium, manganese, magnesium, vitamin C and potassium.

As if that wasn’t enough, basil has antibacterial and anti-inflammatory properties. It also contains DNA-protecting flavonoids. I’m no scientist but flavonoids are good! The flavonoids and oils in basil protect our cells and chromosomes from radiation and oxygen-based damage – THAT’S AMAZING.

Easy Vegan Basil Pesto with Lemon

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Vegan Italian Meatballs

Vegan Meatballs Recipe by Pasta-based.  Perfectly browned lentil and mushroom meatballs on top of a swirl of spaghetti with red tomato sauce poured on top.

Welcome to Pasta-based! This blog has been a growing idea in our heads for a while now. Since the beginning of our relationship, five years ago, we loved cooking and creating recipes together.

A couple weeks into our relationship, Matt cooked a homemade Penne alla Vodka dish for Valentine’s Day. Shortly after that, I taught Matt how to make my mom’s sauce and traditional Italian comfort food.

Spending so much time cooking together, I think it’s safe to say that we fell in love in the kitchen.

Vegan Meatballs Recipe by Pasta-based. Lentils, Italian-seasoned breadcrumbs, cremini baby bella mushrooms, fresh onion, fresh garlic cloves, flax egg, fresh parsley, and salt and pepper in a small wooden bowl.

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Easy White Wine Vegan Alfredo Sauce

Easy White Wine Vegan Alfredo Sauce.  Red and white striped dish towel, with a red measuring cup filled with raw whole cashews.  Lemon wedges scattered around.

Vegan alfredo sauce is always a good idea. This recipe goes one step further as it’s made with a splash of dry white wine and some lemon juice.

Easy White Wine Vegan Alfredo Sauce.  Overhead photo of open food processor with cashews, onions, nutritional yeast and lemon juice.  Lemon wedges scattered around the background.

This white wine vegan alfredo sauce is 100% plant-based and so EASY to make. Soaked cashews give the sauce a creamy texture AND if you’re anything like me, you never have cashews soaking beforehand so you use THIS quick soaked cashew method instead. ?

Easy White Wine Alfredo Sauce.  Overhead photo of open food processor, post blending.  Creamy, white sauce is the product inside the food processor.

Cook onions and garlic in a skillet with vegetable broth and some dry white wine to soften them up. Then, add all the ingredients to a food processor and blend away. This recipe makes the perfect creamy white pasta sauce. This vegan alfredo sauce is so yummy – we used it in our pasta with roasted asparagus and grape tomatoes dish.

Creamy. Delicious. Cheesy. Flavor-packed.

4.34 from 3 votes
Vegan White Wine Alfredo Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Creamy Vegan Alfredo Sauce with a hint of White Wine and Lemon

Course: Sauce
Ingredients
  • 1/2 cup soaked cashews
  • 1 cup vegetable broth
  • 2 tablespoons lemon juice
  • 1/4 cup nutritional yeast
  • 1/4 cup dry white wine (ex: pinot grigio, chardonnay...)
  • 1 cup yellow onion diced
  • 4 cloves fresh garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions
  1. If you don't have pre-soaked cashews, use the quick method by placing the cashews in a small pot, covering with water and bringing that to a boil. Once boiling, remove from heat and cover for 15 minutes, until cashews are soft. Drain when done.

  2. Meanwhile, heat a skillet on medium heat. Add your diced onions and sauté until slightly soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add 1/4 cup white wine and sauté until all the wine has evaporated, about 5 minutes.

  3. Then, in your food processor or blender, add vegetable broth, soaked cashews, lemon juice, nutritional yeast, salt, pepper, and your garlic and onion sauté. Blend on high for 2 minutes or until creamy.