Use apple cider vinegar is a great replacement if you don’t have fresh lemon juice.

If you have a nut allergy my Vegan Tofu Sour Cream is an excellent option for this recipe. It’s made using silken tofu and makes an incredibly creamy sauce.

I prefer the texture of minced garlic in this recipe but if you prefer smooth sauces simply add everything to a high-speed blender and process until smooth and creamy consistency you prefer. You could also use an immersion blender, hand blender, or stick blender. A food processor is also a viable option.

If you are using fresh basil remember to add 3 1/2 times the amount of dry basil.

I would suggest investing in a good garlic press for mincing or buying pre-minced garlic. You can use a knife but it’s a bit more tedious and if you’re prone to injuries it might also be a hazard to one of your fingers.