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
Calories 353 kcal
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
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.
Calories: 353 kcal | Carbohydrates: 20 g | Protein: 10 g | Fat: 29 g | Saturated Fat: 5 g | Sodium: 1178 mg | Potassium: 563 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 239 IU | Vitamin C: 7 mg | Calcium: 24 mg | Iron: 4 mg