Emily's Creamy Cashew Parsley Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 and ½ cups
Ingredients
  • 1 cup raw unsalted cashew pieces
  • 1 lemon
  • 1 cup water
  • 1 cup packed of parsley
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • Dash of pepper
Instructions
  1. 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.
  2. 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.
  3. Taste test and adjust if you'd like -  more salt, more pepper, a little more water to make it a thinner sauce.
  4. 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/