---
title: Creamy Herb Sauce
servings: 4
source:
  name: Rainbow Plant Life Winter Veggies Meal Plan 3
  author: Nisha Vora
tags: [basics, herb, vegan, meal-prep]
---

Prepare: @raw cashews{0.75%cup}, @lemon juice{0.25%cup}, @water{0.33%cup}, @flat-leaf parsley leaves and tender stems{1%cup}(see Note), @fresh mint leaves{1%cup}(see Note), @garlic cloves{3}(roughly chopped), @jalapeño pepper{0.5-1}(roughly chopped; optional, for spicy), @nutritional yeast{2%tbsp}, @extra virgin olive oil{1%tbsp}, @sea salt or kosher salt{0.75%tsp}, @Freshly cracked black pepper.

Add the cashews to a saucepan, cover with water, and bring to a boil. Boil for ~{15%minutes}, then drain and rinse.

To a high-powered blender or food processor, add the drained and rinsed cashews, the lemon juice, and water. Blend until the cashews start to liquify.

Add the fresh herbs, garlic, jalapeño if using, nutritional yeast, olive oil, salt, and pepper to taste. Blend until smooth and creamy, scraping down the sides as you go and/or using a blender tamper if you have one. It will take several minutes if using a food processor. If the sauce is too thick, or you have trouble blending, add 1 tbsp of water at a time and blend again. Taste, adding more lemon juice for acidity or salt/pepper as needed.

Label and store in a sealed jar in the fridge for about 1 week.

> If you bought fresh dill and/or basil, feel free to use some here.