Creamy Herb Sauce

🥘 Ingredients

• raw cashews ¾ cup
• lemon juice ¼ cup
• water 0.33 cup
• flat-leaf parsley leaves and tender stems 1 cup
• fresh mint leaves 1 cup
• garlic cloves 3
• jalapeño pepper 0.5-1
• nutritional yeast 2 tbsp
• extra virgin olive oil 1 tbsp
• sea salt or kosher salt ¾ tsp
• Freshly

1. 1

   Prepare: raw cashews , lemon juice , water , flat-leaf parsley leaves and tender stems , fresh mint leaves , garlic cloves , jalapeño pepper , nutritional yeast , extra virgin olive oil , sea salt or kosher salt , Freshly cracked black pepper.
2. 2

   Add the cashews to a saucepan, cover with water, and bring to a boil. Boil for 15 minutes , then drain and rinse.
3. 3

   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.
4. 4

   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.
5. 5

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