Dairy Free Soy Free Pine Nut Basil Tomato Cream Sauce for ravioli
1/2 cup raw pignoli nuts, soaked in water for at least 1 hour
1 teaspoon brown rice vinegar *add more to taste
1 1/2 tsp. nutritional yeast
sprinkle of sea salt
1 tbsp. fresh basil leaves
1/4 organic heirloom tomato, de-seeded
Enough water to make thick soupy consistency
Blend sauce ingredients in small bowl of food processor or blender. Taste and adjust seasonings (especially salt and vinegar) to your preference. Don’t worry if it seems a little light on flavor- as the next step will concentrate the flavors. Next heat sauce in saucepan and let begin to thicken. Taste and adjust seasonings as needed.

Prepare Dairy-free gluten-free butternut squash ravioli or other favorite gluten-free pasta by drizzling in melted dairy-free margarine (Earth Balance in tub has soy-free and dairy-free variety) that has been infused (melted with) fresh herbs of your choice OR lemon olive oil mixed with julienned fresh basil. You can either drizzle freshly made, hot ravioli with the sauce OR you can add cold, leftover ravioli to the simmering sauce and let it heat and get coated in the warm sauce as the sauce thickens and reduces.

Garnish with fresh basil leaves, diced and lightly salted heirloom tomatoes. Serve and enjoy!

A fresh take on one of my most popular recipes for a dairy-free, soy-free pine nut cheese alternative.