Green cashew sauce
Creamy, vibrant and herby cashew sauce is amazing with roast vegetables, or with just about anything really.
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Servings: 1 cup
Ingredients
- 1/2 cup raw cashews, soaked overnight or for the day
- 1/2 cup water
- 1 cup fresh basil leaves, approximate
- 2 leaves large spinach
- 3 tbsp apple cider vinegar, or lemon juice
- 1 tbsp olive oil
- 1 clove garlic
- 1 tbsp nutritional yeast, optional
- 1-2 tsp kelp flakes, optional
- Salt, to taste
Instructions
- Drain and rinse the soaked cashews, then add everything to a blender or food processor and whizz until smooth. If you have a high speed blender this will take 10-20 seconds. You can still achieve a smooth sauce with a food processor, you'll just need to spend a few more minutes on it and stop and scrape down the sides a few times.
- Taste and adjust seasoning.
- The sauce will thicken a bit on standing, and will keep refrigerated for a few days if you don't scoff it all immediately.
- Serve with mixed roast vegetables and brown rice or quinoa for a satisfying and healthy meal.
Notes
Preparation time doesn't include soaking time for the nuts.
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