Put the cashew pieces or whole cashews into a bowl and cover them with cold water. Refrigerate for 4 hours or up to 24 hours. Drain them before proceeding with the recipe.
Add the drained cashew pieces, the juice from 1 lemon, and 1 cup water to a food processor or blender and process until creamy. Add in the parsley, garlic powder, salt, and a bit of pepper and process until fully combined once more.
Taste test and adjust if you'd like - more salt, more pepper, a little more water to make it a thinner sauce.
Store in the fridge for up to 1 week for dolloping onto impromptu grain bowls, roasted veggies, and big crunchy salads.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/05/26/creamy-cashew-parsley-sauce/