sharing raw, vegan recipes and advice

This is a phenomenal dip or sauce. I made a new batch every other day all summer long as long as I had access to fresh basil. The first time I did, I I added some raw milk cheddar to the mix also, which was different but still good.

Try as a dip for veggies, a thick salad dressing, or a sauce. Great with carrots or mushrooms of almost any variety.