Pesto Yogurt Sauce

  • 1 ½ cups Unsweetened Plain Cashewmilk Yogurt
  • 4 oz Fresh Basil by weight
  • ¼ cup Toasted Pine Nuts
  • Juice of ½ lemon
  • 2 Tbsp Miso Paste
  • 2 Garlic Cloves

For the Potatoes

  • 1 Tbsp Olive Oil
  • 1 Tbsp Flour
  • ½ cup Homemade Vegetable Broth or no/low sodium vegetable broth
  • 2 ¼ lbs Yukon Potatoes about 4 medium-large potatoes


Preheat oven to 350 degrees F. Grease a small baking dish (About 7 in x 10 in or similar size. A 9×9 dish would also work. If you’re doubling the recipe, use a 9 x 13 dish.)

Make the pesto yogurt sauce by combining all the ingredients in a food processor or blender, and processing on high until smooth.

Make a roux – heat the oil in a large skillet. What warm, add the flour and whisk for about a minute to cook the flour. Add the vegetable broth, and whisk to combine. Bring to a simmer for a few minutes to thicken.

Pour the yogurt pesto into the thickened broth, and whisk to combine. Simmer for a few more minutes, whisking periodically. Turn off the heat.

Peel the potatoes and slice them thin; about ⅛ to ¼ inch thick. Thicker slices will take longer to cook. Layer the potato slices in the greased baking dish and pour the pesto sauce over them, making sure every slice is submerged. Bake, covered, for about 1 hour to 1 hr 20 minutes, until the potatoes are soft when a fork is inserted. Uncover for about the last 30 minutes for a nice browned crust on top.

Allow to stand a few minutes before serving. The sauce will thicken up a bit.

This recipe was prepared by Laura Yautz, a Registered Dietitian and heart healthy food blogger/recipe developer living in Pittsburgh, PA. She loves helping people discover that heart healthy food is delicious and easy to prepare.  Find more delicious recipes for your heart at Being Nutritious!

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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