Description
Use this herby sauce for tacos, as a sandwich condiment, and on grain bowls, plantains, and roasted vegetables.
Ingredients
Scale
- 1/2 cup raw cashews* (see note below)
- 2 packed cups cilantro leaves with tender stems (about 1 small bunch)*
- 1 medium garlic clove
- 2 tablespoons lemon or lime juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon mild vinegar (white wine, apple cider, or rice)
- 1 tablespoon white miso
- 1/2 teaspoon fine sea salt
- 1/2 cup filtered water
Instructions
- Place the cashews in a bowl and cover with boiling water. Set aside to soak for at least 30 minutes.
- Drain the cashews and place in a blender. Add the remaining ingredients and blend until smooth. Taste and adjust the seasonings, if needed.
- Transfer to an airtight container and keep in the fridge. Use within 5 days.
Notes
- Roasted cashews are technically fine here, too – they just have a nuttier flavor. You can also sub with blanched almonds.
- No need to pluck off each individual leaf. Just discard the tough bottom stems, and use the remaining leaves and tender stems for the sauce.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 65
- Sodium: 160 mg
- Fat: 6.1 g
- Carbohydrates: 2.8 g
- Protein: 1.3 g
