Green Cashew Sauce
Use this vegan green cashew sauce as a topping for power bowls, dressing for salads, or simply as a spread on a toast. It is an alternative to dairy-based sauces made with mayonnaise and yogurt. And the best part is: It takes less than 10 minutes to whip it all up.
Servings: 2 cups
Ingredients
- ¾ cup cashews soaked for 2-3 hours
- ¾ cup water or unsweetened almond milk
- ½ ripe avocado
- 1 scallion both white and green parts roughly chopped
- 1-2 cloves of garlic peeled
- 2 tablespoons of fresh herbs of your choice for this recipe I used dill
- Juice of a lemon
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
Instructions
- Drain and rinse the soaked cashews.
- Place them in the bowl of a food processor or a blender.
- Add in the water (or almond milk), avocado, scallion, garlic, fresh herbs, lemon juice, and salt and pepper in to the blender.
- Puree until very smooth.
- Every 30 seconds, stop the machine and scrape the sides (or the bottom) of the bowl with a spatula.
- Taste for seasoning and add in if necessary.
- It will keep its freshness up to 4 days as long as it is kept in an airtight jar.
Nutrition
Calories: 353kcal | Carbohydrates: 20g | Protein: 10g | Fat: 29g | Saturated Fat: 5g | Sodium: 1178mg | Potassium: 563mg | Fiber: 5g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 4mg
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