Ingredients

The following ingredients have 1 Servings
  • 2 Cups Roughly chopped cilantro (loosely packed)
  • 1 Cup Roughly chopped Italian parsley (loosely packed)
  • 2 Tbsp Fresh oregano leaves
  • 2 Tsps Garlic (minced)
  • 1/4 tsp Red pepper flakes (or to taste *)
  • Zest and juice of 1 large lemons
  • 1 Cup Roasted cashews (covered in water and soaked overnight ** (140 grams))
  • 1/2 - 3/4 Cup Unsweetened Almond Milk ***
  • Salt and pepper to taste

Instruction

  • In a high-powered blender (I used my Blendtec) add the cilantro, parsley, oregano leaves, garlic and the lemon zest. Blend until broken down, scraping the sides down as necessary.
  • Drain the soaked cashews and then add them into the blender along with the lemon juice and 3/4 cup almond milk. Blend on the highest speed until the sauce is smooth and creamy, about 1 minute or so, scraping down the sides as necessary. If you want a thinner sauce, add in a little bit more milk.
  • Season to taste with salt and pepper, and adjust level of spiciness if needed.
  • Pour on ALL THE THINGS.