Creamy Herb Sauce (FP)

1. This is a multipurpose sauce. Use it in grain bowls, drizzle over rice and beans, use as a sauce for tacos or burritos as well as sandwiches and wraps. Or, slightly thin it out with water and use as a salad dressing. 2. If allergic to cashews, you can use hemp seeds. They do have an earthier, less neutral taste, so add more lemon juice and salt to taste, as well as 1 1⁄2 tablespoons of olive oil for more richness to mask the earthy taste. No need to soak hemp seeds.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the cashews to a saucepan, cover with water, and bring to a boil. Boil for 10 minutes, then drain and rinse. Or, you can soak your cashews in cool water overnight.

Step 2

2. In a high-powered blender, add the cashews, lemon juice, and 1⁄3 cup water (80 mL), and blend until the mixture comes together. Add the herbs, garlic, chile pepper, nutritional yeast if using, olive oil, salt, and a few cracks of black pepper. Blend until smooth and creamy, scraping down the sides as you go and/or using a blender tamper if you have one.

Step 3

3. If the sauce is too thick for your taste, or you have trouble blending, add a couple more spoons of water. Taste, adding more salt or pepper or lemon juice as needed.

Step 4

4. Store leftovers in a glass jar in the fridge for 1 week. When using leftover sauce, add a squeeze of lemon juice to revive the flavors and a splash of water if too thick