Creamy Mint-Cilantro Dressing

🥘 Ingredients

• raw cashews ¾ cup
• medium lemons 2
• water 0.33 cup
• fresh mint leaves 1 cup
• cilantro leaves 1 cup
• garlic cloves 3
• jalapeño peppers ½
• nutritional yeast 2 tbsp
• extra virgin olive oil 1 tbsp
• kosher salt 0.75-1 tsp
• A

1. 1

   Prepare: raw cashews , medium lemons , water , fresh mint leaves , cilantro leaves , garlic cloves , jalapeño peppers , nutritional yeast , extra virgin olive oil , kosher salt , A few twists of freshly cracked black pepper.
2. 2

   For high-powered blenders, cover the cashews with boiling water for at least 15 minutes. If you don’t have a high-powered blender, add the cashews to a saucepan and cover them with water; boil for 20 minutes .
3. 3

   Meanwhile, add 1/4 cup lemon juice and the water to a high-powered blender or food processor. Measure out the remaining ingredients—the mint and cilantro through black pepper; if desired, add them to a bowl and set aside. If your cashews aren’t done yet, work on other prep steps.
4. 4

   To the blender with the water and lemon juice, add the drained and rinsed cashews. Blend until the cashews start to liquify.
5. 5

   Now, add the remaining ingredients (cilantro & mint through black pepper). Blend until smooth and creamy, scraping down the sides as you go and/or using a blender tamper if you have one. Taste, adding more salt/pepper as needed. For tartness, add more lemon juice; for richness, add more olive oil. If the sauce is too thick or you have trouble blending, add a tablespoon of water at a time and blend again.
6. 6

   Store in a sealed, labeled jar in the fridge for 1 week.