I made this for Valentine's Day. It's a ritual to make Primavera
as soon as asparagus hits the stores and this year I made it dairy free. No cream, no cheese and the sauce was heavenly. I forgot to get fresh basil, but still, yum!
My dairy cream version had 35g fat and 17g saturated, while the cashew sauce has 21g fat and only 5g saturated. So you can afford to indulge.
You could substitute the soy milk with regular milk and the miso with a little Parmesan if you like. Also, for ground cashews, I put cashews in a baggie, pound them a little with a rolling pin, then grind them in a coffee grinder.