Creamy Cilantro Sauce

🥘 Ingredients

• raw cashews ½ cup
• water ½ cup
• hemp seeds/hearts 6 ½ tbsp
• lime juice from medium limes 4 tbsp
• cilantro leaves leaves only, stems can be bitter here 1 cup
• ground cumin ½ tsp
• garlic cloves 3
• jalapeño pepper 1
• nutritional yeast 2 tbsp
• extra virgin olive oil 1 tbsp
• Kosher

1. 1

   Prepare: raw cashews , water , hemp seeds/hearts , lime juice from medium limes , cilantro leaves leaves only, stems can be bitter here , ground cumin , garlic cloves , jalapeño pepper , nutritional yeast , extra virgin olive oil , Kosher salt and freshly cracked black pepper.
2. 2

   If you don’t have a high-powered blender: Cover the cashews with boiling water and soak for 15 minutes . Then drain and rinse under fresh water.
3. 3

   Pour the 1/2 cup water into a high-powered blender. Add in the cashews, hemp seeds, lime juice, cilantro leaves, cumin, garlic, jalapeño (if using), nutritional yeast, olive oil (if using), 3/4 tsp kosher salt, and black pepper to taste.
4. 4

   Blend until smooth and creamy, scraping down the sides as you go.
5. 5

   If it won’t blend or you want it a bit thinner, add another splash of water. Taste for seasonings, adding more salt as needed, more lime juice for tang, more nutritional yeast for savoriness, or more olive oil for richness.
6. 6

   Label and store in a sealed jar in the fridge for 5 to 6 days.